Rigatoni with Roasted Tomatoes and Beans

Rigatoni with Roasted Tomatoes and Beans 150 Image by: Rigatoni with Roasted Tomatoes and Beans 150 Author: Canadian Living

This rustic pasta dish is hearty and filling, thanks to creamy navy beans.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 1 tablespoon butter
  • 1/2 cup fresh whole wheat bread crumbs
  • 12 oz rigatoni pasta
  • 1/4 cup chopped fresh parsley
  • 1/2 cup grated Parmesan cheese
Roasted Cherry Tomatoes:
  • 4 cups grape tomatoes halved
  • 4 cups cherry tomatoes halved
  • 2 cloves garlic sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can navy bean drained and rinsed

Method

Roasted Cherry Tomatoes: In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, vinegar, oregano, salt and pepper; roast in 400°F (200°C) oven until shrivelled, about 20 minutes. Stir in beans and heat through, 5 minutes.

Meanwhile, in skillet, melt butter over medium heat; toast bread crumbs, stirring often, until crisp and golden, about 3 minutes. Set aside.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 12 minutes. Drain and return to pot. Add tomato mixture, parsley and half of the cheese, tossing to coat. Serve sprinkled with bread crumbs and remaining cheese.

Nutritional facts Per each of 6 servings: about

  • Sodium 665 mg
  • Protein 17 g
  • Calories 410.0
  • Total fat 10 g
  • Potassium 497 mg
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 64 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 77.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rigatoni with Roasted Tomatoes and Beans

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