Rigatoni

Servings

4

Ingredients

  • 1 (8 ounce) package rigatoni pasta
  • 2 (15 ounce) cans cannellini beans
  • 4 tomatoes, chopped
  • 8 ounces fresh mushrooms, sliced
  • 1 clove finely chopped garlic
  • 2 spring onions, chopped
  • 1/2 teaspoon dried basil
  • 1 tablespoon olive oil
  • 3/4 cup tomato juice
  • ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Cook rigatoni in boiling water until al dente. Drain, and set aside.
  2. Drain and rinse cannellini beans; set aside.
  3. In a large skillet, heat oil over medium heat. Sauté mushrooms, garlic, and spring onions with pepper and basil.
  4. 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.