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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Vegetarian Times, February 2007 Ingredients:
12 ounces whole wheat spiral pasta (rotelle pasta) or 12 ounces rotini pasta |
1 lb asparagus spear, cut into 2 inch pieces |
2 tablespoons olive oil |
2 tablespoons pesto sauce |
2 minced garlic cloves |
1 (15 1/2 ounce) can cannellini beans, drained and rinsed |
1 (13 3/4 ounce) can water-packed artichoke hearts, drained and quartered |
1 cup shredded mozzarella cheese |
3 tablespoons grated parmesan cheese |
salt and pepper |
Directions:
1. Cook pasta according to instructions. Drain and set aside.
2. While pasta cooks, bring a second pot of water to a boil.
3. Fill a large bowl with cold water; set aside.
4. Blanch asparagus in boiling water for 3 minutes.
5. Remove and dunk in cold water.
6. Heat olive oil and pesto in a large skillet over medium heat.
7. Add garlic; saute for 30 seconds or until golden.
8. Add beans and cook 5 minutes longer.
9. Squeeze excess liquid from artichokes and add to the skillet, along with the asparagus. Cook 3-4 minutes or until heated through.
10. Toss pasta and vegetables with cheese in a large bowl. Season with salt and pepper.
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