Pasta e Fagioli Arrabbiata
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25 Min
Prep : 25 Min
This recipe is inspired by the region of Lazio in Italy.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
3 cups farfalle (bow-tie pasta), uncooked
2
2 Tbsp. extra virgin olive oil
3
1 cup each chopped celery, green peppers and onions
4
1 clove garlic, minced
5
1 jar (650 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce
6
1 can (19 fl oz/540 mL) cannellini beans, rinsed
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Step 1
Cook pasta as directed on package, omitting salt. Step 2
Meanwhile, heat oil in large nonstick skillet on medium heat. Add vegetables; cook 6 to 8 min. or until softened, stirring occasionally and adding garlic for the last minute. Stir in pasta sauce and beans; cook 5 to 7 min. or until heated through, stirring frequently. Step 3
Drain pasta. Serve topped with pasta sauce mixture. Kraft Kitchen Tips!
Substitute
Prepare using Classico di Napoli Tomato & Basil Pasta Sauce.
Nutrition
Calories
480
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 1.5 g
8 %
Cholesterol 0 mg
Sodium 700 mg
29 %
Carbohydrate 81 g
Fibre 13 g
Sugars 13 g
Protein 20 g
Vitamin A
10 %
Vitamin C
90 %
Calcium
15 %
Iron
35 %
Servings
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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