Rigatoni With Spinach And Beans

Rigatoni With Spinach And Beans
Servings: 6 Prep 10 mins Cook 20 mins


  • 1 pound rigatoni pasta
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped garlic
  • 1 pound spinach, cleaned and cut into 1-inch pieces
  • 1 can (16 ounces) cannellini beans, undrained
  • 1 can (16 ounces) pink beans, drained and rinsed
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red-pepper flakes

Make It

1. Cook the pasta following the package directions until al dente, firm but tender. Drain well.

2. Meanwhile, heat the olive oil in a medium-size nonstick skillet over very low heat. Add the garlic, and saute until golden for about 2 to 3 minutes, being careful not to let the garlic overbrown. Add the spinach, then saute, stirring frequently, for about 4 minutes or until the spinach is wilted. Add the cannellini beans, pink beans, grated Parmesan cheese, salt and red-pepper flakes, and cook for another 5 minutes to blend flavors.

3. Toss the bean mixture with the hot cooked pasta in a large serving bowl. Pass extra grated Parmesan cheese if you wish. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 545, Fat, total (g): 7, chol. (mg): 1, carb. (g): 97, pro. (g): 24, sodium (mg): 262, Percent Daily Values are based on a 2,000 calorie diet.