Rigatoni with Roasted Tomatoes and Beans
Rigatoni with Roasted Tomatoes and Beans
Photography by Yvonne Duivenvoorden
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 410 |
| pro | 17 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 64 g |
| fibre | 5 g |
| chol | 10 mg |
| sodium | 665 mg |
| potassium | 497 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 29 |
| vit A | 13 |
| vit C | 27 |
| folate | 77 |
- Preparation time: 12 minutes
- Cook time : 25 minutes
This rustic pasta dish is hearty and filling, thanks to creamy navy beans.
Ingredients
- 1 tbsp 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 or cherry tomatoes, halved
- 2 cloves garlic, sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 can (19 oz/540 mL) navy beans, drained and rinsed
Preparation
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.
Source : Canadian Living Magazine: May 2009
- Keywords : Vegetarian; Dinner; Pasta; Tomatoes; Beans; Roast; Boil; Bread crumbs;
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