Ingredientes para Rotelle Primavera
- Whole Wheat Spiral Pasta
- Asparagus Spear
- 2 tablespoons olive oil
- Pesto Sauce
- Minced Garlic Cloves
- Cannellini Beans
- Water Packed Artichoke Hearts
- Mozzarella Cheese
- Parmesan Cheese
- salt and freshly ground black pepper to taste
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Como fazer Rotelle Primavera
- Cook 1 pound rotelle pasta according to package directions. Drain and set aside.
- While pasta cooks, bring a large pot of salted water to a boil.
- Fill a large bowl with ice water and set aside.
- Add 1 pound asparagus spears to the boiling water and blanch for 3 minutes. Immediately transfer to the ice bath to stop the cooking process.
- Heat 2 tablespoons olive oil and 1/2 cup pesto in a large skillet over medium heat.
- Add 2 cloves minced garlic and sauté for 30 seconds, or until fragrant and golden.
- Add 1 (15-ounce) can cannellini beans (rinsed and drained) and cook for 5 minutes.
- Squeeze excess liquid from 1 (14-ounce) can artichoke hearts and add them to the skillet along with the blanched asparagus.
- Cook for 3-4 minutes, or until heated through and the asparagus is tender-crisp.
- Add the cooked pasta to the skillet and toss gently to combine.
- Stir in 1/2 cup grated Parmesan cheese (or more, to taste).
- Season generously with salt and freshly ground black pepper.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
12g
Fat
28g
Carbs
36g
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