Rigatoni with Tomoatoes, White Beans and Zucchini

This Tuscan-style pasta dish is low in fat, tasty and easy to make.



  1. Bring large pot of water to a boil. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook, stirring often, without letting garlic brown, 1 minute. Stir in zucchini and cook, stirring often until almost tender, about 5 minutes. Add tomatoes with their juice,beans and 1/2 teaspoon salt. Simmer until juices have slightly thickened, about 5 minutes.
  2. Add 1 rigatoni to boiling water, stirring to prevent sticking. Cook pasta until tender, about 9 minutes. Drain well.
  3. Transfer pasta to serving bowl. Add sauce and basil and top with Parmesan cheese. Toss, mix and serve hot.
Serving Size : 2

Per serving: 476 Calories (kcal); 6g Total Fat; (10% calories from fat); 23g Protein; 85g Carbohydrate; 2mg Cholesterol; 146mg Sodium

Food Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates