Mezzi Rigatoni With Tomato Sauce & Lupini

Ingredients

1/2 lb. or 16 oz. Mezzi Rigatoni

1 cup of jarred/drained Lupini beans (Cento)

1 bag spinach, rinsed & dried

4 cup marinara sauce or tomato sauce

1/2 onion, diced

1 cup jarred roasted red pepper, julienned

1/4 cup capers

1/2 cup Pignoli nuts

2 tsp parsley, chopped + garnish

1 tsp dried Italian herbs

3 cloves garlic, minced

1 cup white wine

1/2 cup EVOO (extra virgin olive oil)

salt

pepper

Parmesan cheese for garnish

Cooking Tools

Stock pot

Large non-stick pan

Directions

Cook pasta in boiling salted water according to box directions. In a large pan, add olive oil on medium heat and saute onions and garlic until translucent. Deglaze with the wine and reduce for a minute before pouring in the marinara sauce. Add in the rest of the ingredients into the sauce and reduce the heat to a simmer. Stir ingredients and reduce the sauce slightly. Once the pasta is cooked, drain and then toss into the sauce and coat very well, cook for just a few minutes, just enough for the pasta to absorb some of the sauce. Season to taste with salt & pepper. Garnish with chopped parsley & grated Parmesan cheese.

Serves 4