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Rigatoni with Tomatoes & White Beans




Source of Recipe


Internet


List of Ingredients




2 Tbs. olive oil
6 cloves garlic, minced
¼ tsp. red pepper flakes
2 medium zucchini, quartered lengthwise and thinly sliced
1 can (14-1/2 to 16-oz) can diced tomatoes
1 can (16 oz) navy or great Northern beans, rinsed and drained
1 lb. rigatoni pasta
¼ cup chopped fresh basil or flat-leaf parsley
Freshly grated Parmesan cheese (optional)





Recipe



Bring a large pot of water to a boil. Meanwhile, in large skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook, stirring often, without letting garlic brown, 1 minute. Stir in zucchini and cook, stirring often, until almost tender, but still slightly crunchy, about 5 minutes. Add tomatoes and their juice, beans and ½ teaspoon salt. Simmer until juices have slightly thickened, about 5 minutes.

Add 1 tablespoon salt and rigatoni to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 9 minutes. Drain well.

Tranfer pasta to serving bowl. Add sauce and basil and top with Parmesan cheese, if desired. Toss mix and serve hot.