Rigatoni With Beans And Mushrooms

• 3/4 pound rigatoni pasta
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, peeled and smashed
• 2 (6 oz.) packages fresh mushrooms, quartered
• 1 cup grape tomatoes, halved
• 1 (15.5 oz.) can cannellini beans, drained and rinsed
• 3 tablespoons chopped fresh basil or parsley
• 2 ounces chunk Parmesan, shaved with a vegetable peeler, for serving

1. In a large pot of boiling, salted water, cook pasta until al dente, about 12 minutes.
2. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add garlic Choose your mushroom. Shiitake, cremini and regular white mushrooms would work equally well in this dish. KITCHEN TIP and cook, stirring, for 1 minute. Add mushrooms and cook, stirring, until tender and golden, 4 to 5 minutes. Add tomatoes and beans and cook until heated through, 3 minutes.
3. Remove 1 1/2 cups pasta water and stir into mushroom-bean mixture. Drain pasta and return to pot. Add mushroom-bean mixture and basil to pot; toss well. Divide among 4 bowls and sprinkle Parmesan on top.

rigatoni pasta, olive oil, unsalted butter, garlic, fresh mushrooms, grape tomatoes, cannellini beans, fresh basil, vegetable peeler

Taken from www.myrecipes.com/recipe/rigatoni-with-beans-mushrooms (may not work)