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Ingredients

• 8 ounces rigatoni or large tube pasta
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons minced fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chopped kale
• 1/4 cup shredded Parmesan cheese

Description

'My Husband And I Are Fans Of Canned Beans...especially When They're Combined With Pasta,' Shares Carol Gaus Of Itasca, Illinois. 'This Quick-to-fix Recipe Makes A Wonderful After-work Meal Served With Whole Wheat Rolls And A Salad With Light Vinaigrette

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