One Pot White Bean and Vegetable Rigatoni

This recipe could not be easier to whip up and it's great and hearty for a weeknight meal when you are tight on time. The recipe is naturally vegan and very fresh and the beans make everything come together perfectly. I love easy dishes like this that can be meal-prepped or served for a crowd.

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Serves 3

Ingredients:

½ box of rigatoni pasta

1 14 oz can of rinsed cannellini beans

2 red bell peppers, chopped

2 zucchini, chopped

2 pints cherry tomatoes, cut in half

1 cup fresh spinach

1 yellow onion, chopped 

2 cloves garlic, minced

¼ cup fresh parsley, finely chopped

1 cup crushed tomatoes

2 T olive oil

Black pepper 

Salt

Prep:

Cook the pasta according to box instructions. 

In a large stock pot sautée the onions, peppers, and zucchini with olive oil, salt, and pepper on medium heat until almost soft (about 10 minutes). Add the tomatoes, garlic, and parsley and cook for another 3 minutes. Next, add the cannellini beans, crushed tomatoes and turn the heat to low and simmer for 5 minutes. Turn the heat off and add the spinach and cooked pasta, stir everything together and top with more fresh parsley. Serve hot with crusty bread. 

© Cook It Up Catherine