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Fagioli Pasta

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By Betty Crocker Kitchens
Updated Nov 23, 2010
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Dinner ready in 30 minutes! Enjoy this pasta and veggies meal made with Progresso® cannellini beans. Perfect if you love Italian cuisine.

Fagioli Pasta

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 8 oz. (3 cups) uncooked rigatoni (pasta tubes with ridges)
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 large carrot, finely chopped (1 cup)
  • 1 garlic clove, minced
  • 1 (15-oz.) can Progresso™ Cannellini Beans, drained, rinsed
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • Dash pepper

Instructions

  • Step 
    1
    Cook rigatoni to desired doneness as directed on package. Drain.
  • Step 
    2
    Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion, carrot and garlic; cook 5 to 6 minutes or until tender, stirring occasionally.
  • Step 
    3
    Add all remaining ingredients except rigatoni. Reduce heat to medium-low; simmer 5 minutes or until thoroughly heated. Serve over rigatoni.

Nutrition

400 Calories
8g Total Fat
13g Protein
69g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
620mg
26%
Total Carbohydrate
69g
23%
Dietary Fiber
8g
32%
Sugars
7g
Protein
13g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
4 Starch; 1/2 Fruit; 4 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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