Red Bean & Vegetable Rigatoni

6 servings

Ingredients:
4 ounces uncooked dried rigatoni* or your favorite uncooked dried pasta
4 tablespoons butter or margarine
3 tablespoons chopped fresh basil leaves** or 2 teaspoons dried basil leaves.
1/2 cup sliced green onions
1 teaspoon finely chopped fresh garlic
2 cups broccoli florets
1 medium (1cup) red pepper, cut into 3/4-inch pieces
1 (15-ounce) can red or black beans, rinsed, drained
1 (11-ounce) can whole kernel corn with green and red peppers, drained
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese, if desired

COOK rigatoni according to package directions. Drain. Toss pasta with 1 tablespoon butter and 1 tablespoon basil. Keep warm.
MELT remaining butter in 10-inch skillet until sizzling; add green onions and garlic. Cook over medium heat, stirring occasionally, until onions are softened (1 to 2 minutes).
ADD broccoli and red pepper. Continue cooking, stirring occasionally, until peppers are crisply tender (3 to 4 minutes). Add remaining basil and all remaining ingredients except Parmesan cheese. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes).
TOSS together hot vegetable mixture and hot cooked rigatoni; sprinkle with Parmesan cheese, if desired.