Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.
- 2 Tbs. olive oil
- 3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
- 1/2 lb. green beans, trimmed and halved (about 2 cups)
- 2 medium-sized bell peppers (1 red and 1 yellow), cored, seeded and cut into 1-inch dice
- 1 large onion, sliced (about 1 1/2 cups)
- 1 14.5-oz. can diced tomatoes
- 3 cloves garlic, minced (about 1 Tbs.)
- 2 Tbs. capers
- 1 15-oz. can cannellini beans, rinsed and drained
- 8 oz. whole wheat rigatoni pasta
- 1/2 cup torn fresh basil
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
- Calories: 443
- Carbohydrate Content: 80 g
- Fat Content: 9 g
- Fiber Content: 15 g
- Protein Content: 17 g
- Saturated Fat Content: 1 g
- Sodium Content: 969 mg
- Sugar Content: 4 g