White Beans With Rigatoni Recipes

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WHITE BEANS WITH RIGATONI



White Beans with Rigatoni image

"My husband and I are fans of canned beans...especially when they're combined with pasta," shares Carol Gaus of Itasca, Illinois. "This quick-to-fix recipe makes a wonderful after-work meal served with whole wheat rolls and a salad with light vinaigrette dressing."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 5 servings.

Number Of Ingredients 12

8 ounces rigatoni or large tube pasta
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 package (8 ounces) sliced fresh mushrooms
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons miced fresh sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped fresh kale
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender., Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 319 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 537mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 8g fiber), Protein 14g protein.

TUSCAN RIGATONI & WHITE BEANS



Tuscan Rigatoni & White Beans image

I've had this recipe quite some time and always meant to try it. The ingredients appeal to me. If you try it first, let me know what you think.

Provided by bert2421

Categories     Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups uncooked rigatoni pasta
1 large onion, chopped
1 (16 ounce) package smoked sausage, cut in 1/2 " pieces
1 (16 ounce) can cannellini beans, rinsed & drained
1/3 cup oil-packed sun-dried tomato, drained and chopped
1/3 cup chicken broth
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves
1/3 cup parmesan cheese

Steps:

  • Cook& drain pasta.
  • Cook onion and sausage over med-high heat 2-3 minutes until onion is tender.
  • Gently stir in pasta and remaining ingredients except cheese.
  • Cook 3-5 minutes or until hot.
  • Sprinkle each serving with cheese.

BEANS AND GREENS ALLA VODKA



Beans and Greens Alla Vodka image

Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days in the fridge. Eat it on its own, with crusty bread for dunking, or over pasta.

Provided by Ali Slagle

Categories     brunch, dinner, easy, lunch, quick, weeknight, beans, vegetables, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
Kosher salt
1 (6-ounce) can tomato paste
1/4 cup vodka
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained but not rinsed
1 bunch kale, ribs removed, leaves torn or coarsely chopped
1/4 cup heavy cream
Grated Parmesan, as needed

Steps:

  • In a large pot or Dutch oven, heat the olive oil over medium-high. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the tomato paste, vodka and red-pepper flakes. Cook, stirring, until the tomato paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
  • Add 2 cups water, the beans and the kale, season with salt and bring to a simmer. Reduce heat to maintain a simmer, cover, and cook until the liquid is flavorful and the kale is tender, 7 to 10 minutes.
  • Remove from the heat and stir in the heavy cream. Taste and if it needs more salt, stir in some grated Parmesan. Serve with more Parmesan on top.

WHITE BEAN & SAUSAGE RIGATONI



White Bean & Sausage Rigatoni image

Make and share this White Bean & Sausage Rigatoni recipe from Food.com.

Provided by figaro8895

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces dried rigatoni pasta
1 (15 ounce) can great northern beans or 1 (15 ounce) can navy beans, rinsed and drained
1 (14 1/2 ounce) can Italian-style stewed tomatoes
6 ounces cooked smoked turkey sausage, sliced 1/2-inch thick
1/3 cup snipped fresh basil
1/4 cup shaved asiago cheese (1 oz.) or 1/4 cup finely shredded asiago cheese (1 oz.)

Steps:

  • Cook pasta according to package directions (do not use salt); drain. Return pasta to saucepan.
  • In a large saucepan, combine beans, tomatoes, and sausage; heat through. Add bean mixture and basil to pasta; gently toss. Sprinkle with cheese.

WHITE BEANS WITH RIGATONI



White Beans with Rigatoni image

'My husband and I are fans of canned beans...especially when they're combined with pasta,' shares Carol Gaus of Itasca, Illinois. 'This quick-to-fix recipe makes a wonderful after-work meal served with whole wheat rolls and a salad with light vinaigrette dressing.'

Provided by Allrecipes Member

Time 35m

Yield 5

Number Of Ingredients 12

8 ounces rigatoni or large tube pasta
½ cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons minced fresh sage
½ teaspoon salt
¼ teaspoon pepper
2 cups chopped kale
¼ cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender.
  • Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 346 calories, Carbohydrate 59.3 g, Cholesterol 3.5 mg, Fat 5.5 g, Fiber 7.5 g, Protein 16.8 g, SaturatedFat 1.4 g, Sodium 404.4 mg, Sugar 5.2 g

RIGATONI WITH ROASTED TOMATOES AND BEANS



Rigatoni with Roasted Tomatoes and Beans image

A rustic pasta dish is hearty and filling thanks to roasted tomatoes and creamy navy beans.

Provided by MsEarlene

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 2

Number Of Ingredients 13

1 ⅓ cups cherry tomatoes, halved
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
¼ teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅓ (15 ounce) can navy beans, rinsed and drained
1 teaspoon butter
2 ¾ tablespoons whole wheat bread crumbs
½ (8 ounce) package rigatoni pasta
2 ¾ tablespoons grated Parmesan cheese, divided
1 ¼ tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
  • Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
  • Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
  • At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 66.3 g, Cholesterol 11.4 mg, Fat 11.1 g, Fiber 7.5 g, Protein 17.5 g, SaturatedFat 3.6 g, Sodium 647.1 mg, Sugar 2.2 g

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