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- 1 (8 ounce) package rigatoni pasta
- 2 (15 ounce) cans cannellini beans
- 4 tomatoes, chopped
- 8 ounces fresh mushrooms, sliced
- 1 clove garlic, minced
- 2 green onions, chopped
- 1/2 teaspoon dried basil
- 1 tablespoon olive oil
- 3/4 cup tomato juice
- ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 6.5g|
|Saturated Fat 1.4g|
|Total Carbohydrate 94.9g|
|Dietary Fiber 14.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|