Rigatoni With Spinach And Beans

Makes 6
Prep 10 m
Cook 20 m



  1. 1 of 3 Cook the pasta following the package directions until al dente, firm but tender. Drain well.
  2. 2 of 3 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. 3 of 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 Information for Rigatoni With Spinach And Beans
Servings Per Recipe: 6
Per Serving: 262 mg sodium, 97 g carb., 7 g Fat, total, 545 kcal cal., 1 mg chol., 24 g pro.