Pasta with Red Beans and Veggies


Summer Fresh

Delicious Pasta with Red Beans and Veggies is a quick and fulfilling recipe for anytime of the year. Beans are a common staple in Italian cuisine. Favorites like Tuscan Bean Soup and Pasta Fagioli have been enjoyed by families for generations.

This recipes uses broccoli, onion, bell peppers and corn but you can mix it up with your favorite veggies. Add a little cauliflower or asparagus to create a primavera style dish.

This Pasta with Red Beans and Veggies is best served warm and served as an entrée but could be chilled and served as a pasta salad. A very nutritious dish. Enjoy!


  • 1 pound Rigatoni pasta
  • 2 Tbls of butter
  • 4 fresh basil leaves, chopped
  • 2 Tbls of extra virgin olive oil
  • 1 bunch of long green onions, chopped
  • 2 cloves of garlic, chopped
  • 1/2 cup of green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 cups of fresh broccoli florets
  • 1 15 oz can of red beans (kidney beans), drained and rinsed
  • 1 small can of whole kernel corn, drained
  • 1/2 cup of fresh grated Parmesan cheese


  • In 6 quarts of boiling salted water cook the pasta until al dente. Around 10 to 12 minutes.
  • Drain the pasta and place in a large bowl and toss with 1 Tbls of butter and the fresh basil.
  • In a large skillet, saute the onions, garlic and peppers in the remaining butter and olive oil and cook 2 to 3 minutes.
  • Add the broccoli florets and saute until tender but still a bit crisp.
  • Toss in the red beans and corn and heat through.
  • Toss together the veggies and rigatoni and top with Parmesan cheese.

    Serves 4 to 6 people

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