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4 servings
Ingredients:
1 (8 ounce) package rigatoni pasta2 (15 ounce) cans cannellini beans4 tomatoes, chopped8 ounces fresh mushrooms, sliced1 clove garlic, minced2 green onions, chopped1/2 teaspoon dried basil1 tablespoon olive oil3/4 cup tomato juice ground black pepper to taste2 tablespoons grated Parmesan cheese
Instructions:
Cook rigatoni in boiling water until al dente. Drain, and set aside.Drain and rinse cannellini beans; set aside.In a large skillet, heat oil over medium heat.Saute mushrooms, garlic, and scallions with pepper and basil.Add tomatoes, pasta, beans, and tomato juice to skillet. Bring skillet mixture to a boil. Reduce heat, and simmer for 15 minutes or until mixture is hot. Serve immediately. Top with grated parmesan cheese.
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