Rigatoni

Ingredients

• 1 (8 ounce) package rigatoni pasta
• 2 (15 ounce) cans cannellini beans
• 4 tomatoes, chopped
• 8 ounces fresh mushrooms, sliced
• 1 clove garlic, minced
• 2 green 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

Directions

Cook rigatoni in boiling water until al dente. Drain, and set aside.

Drain and rinse cannellini beans; set aside.

In a large skillet, heat oil over medium heat. Saute mushrooms, garlic, and scallions with pepper and basil.

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.