Tuscan-Style Pasta

Name: Tuscan-Style Pasta
Ingredients: 2 tablespoons olive oil; 1/2 cup carrots coarsely chopped; 1/2 cup celery sliced; 1 jar (1 lb. 10 oz.) Ragu(R) Robusto!(R) Sauteed Onion & Garlic Pasta Sauce; 1/4 teaspoon red pepper flakes crushed; 1 can cannellini 19 oz., or red kidney beans, rinsed and drained; 2 cups elbow macaroni uncooked; 2 tablespoons fresh parsley chopped, optional

8 ingredients

2 steps

Ingredients

2 tablespoons olive oil
1/2 cup carrots coarsely chopped
1/2 cup celery sliced
1 jar (1 lb. 10 oz.) Ragu(R) Robusto!(R) Sauteed Onion & Garlic Pasta Sauce
1/4 teaspoon red pepper flakes crushed
1 can cannellini 19 oz., or red kidney beans, rinsed and drained
2 cups elbow macaroni uncooked
2 tablespoons fresh parsley chopped, optional

Directions

1

In 12-inch skillet, heat olive oil over medium heat and cook carrot and celery, stirring occasionally, 3 minutes or until tender. Stir in Pasta Sauce and red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes. Add beans; heat through.
2

Meanwhile, cook macaroni according to package directions; drain. Spoon pasta sauce over hot macaroni. Garnish, if desired, with parsley.