Rigatoni

Ingredients
1 (8 ounce) package rigatoni pasta
2 (15 ounce) cans cannellini beans
4 tomatoes, chopped
8 ounces fresh mushrooms, sliced
1 clove garlic, minced
2 green onions, chopped
1/2 teaspoon dried basil
1 tablespoon olive oil
3/4 cup tomato juice
ground black pepper to taste
2 tablespoons grated Parmesan cheese
Directions

1. Cook rigatoni in boiling water until al dente. Drain, and set aside.
2. Drain and rinse cannellini beans; set aside.
3. In a large skillet, heat oil over medium heat. Saute mushrooms, garlic, and scallions with pepper and basil.
4. Add tomatoes, pasta, beans, and tomato juice to skillet. Bring skillet mixture to a boil. Reduce heat, and simmer for 15 minutes or until mixture is hot. Serve immediately. Top with grated parmesan cheese.