2 tablespoons olive oil or vegetable oil
1/2 cup coarsely chopped carrot
1/2 cup sliced celery
1 28-ounce jar Ragú Hearty Sautéed Onion and Garlic Pasta Sauce
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
1 19-ounce can cannellini (white kidney beans), drained and rinsed
OR
1 19-ounce can red kidney beans, drained and rinsed
2 cups Elbo-Roni (8 oz.), uncooked
Chopped fresh parsley (optional)
Servings: 4
1. In large skillet over medium heat, heat oil; add carrot and celery. Cook 5 minutes, stirring occasionally, or until tender. Stir in pasta sauce and crushed red pepper, heat to boiling. Reduce heat; simmer, covered, 5 minutes.
2. Add beans; heat through. Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with parsley, if desired.
Cuisine: Italian
1/2 cup coarsely chopped carrot
1/2 cup sliced celery
1 28-ounce jar Ragú Hearty Sautéed Onion and Garlic Pasta Sauce
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
1 19-ounce can cannellini (white kidney beans), drained and rinsed
OR
1 19-ounce can red kidney beans, drained and rinsed
2 cups Elbo-Roni (8 oz.), uncooked
Chopped fresh parsley (optional)
Servings: 4
1. In large skillet over medium heat, heat oil; add carrot and celery. Cook 5 minutes, stirring occasionally, or until tender. Stir in pasta sauce and crushed red pepper, heat to boiling. Reduce heat; simmer, covered, 5 minutes.
2. Add beans; heat through. Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with parsley, if desired.
Cuisine: Italian
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