RCI-VG.004.0939.001

Mostaccioli and Beans

Name: Mostaccioli and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups uncooked mostaccioli pasta (or similar pasta shape like penne); 2 medium red bell peppers (seeded and chopped); 1/2 pound fresh asparagus (trimmed and cut into 1 inch pieces); 1 medium onion (chopped (1/2 cup)); 2 cloves garlic (chopped); 1 can diced tomatoes (undrained (14.5 oz.)); 1/2 cup low sodium vegetable or chicken broth; 1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves (crumbled); 2 cups lightly packed fresh spinach leaves; 1 can cannellini beans (15 oz.) (drained)

Mostaccioli and Beans from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

uncooked mostaccioli pasta (or similar pasta shape like penne)
3 cups
red bell peppers
seeded and chopped
2 medium
fresh asparagus
trimmed and cut into 1 inch pieces
1/2 pound
onion
chopped (1/2 cup)
1 medium
garlic
chopped
2 cloves
diced tomatoes
undrained (14.5 oz.)
1 can
low sodium vegetable or chicken broth
1/2 cup
chopped fresh or 1/2 teaspoon dried rosemary leaves
crumbled
1 tablespoon
lightly packed fresh spinach leaves
2 cups
cannellini beans (15 oz.)
drained
1 can

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Mostaccioli and Beans

Ingredients

Method

What Makes This Variant Distinct