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.
- Serving Size: Serves 6
- 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