Ingredients for Asparagus And White Beans With Linguini
- 1 pound asparagus spears
- 2 cloves minced garlic
- 1 tablespoon olive oil
- Plum Tomatoes (not used in recipe)
- 1 (15-ounce) can cannellini beans
- Dried Rosemary (not used in recipe)
- 1/2 cup vegetable broth
- Salt and freshly ground black pepper to taste
- 1 pound linguini
- 1/4 cup grated Parmesan cheese, plus additional for serving (optional)
- fresh parsley (optional)
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How to Make Asparagus And White Beans With Linguini
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound asparagus spears (trimmed) and 2 cloves minced garlic. Sauté for 3-4 minutes, until asparagus is crisp-tender.
- Add 1 (15-ounce) can cannellini beans (rinsed and drained), 1/2 cup vegetable broth, and 1/4 cup grated Parmesan cheese to the skillet. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer for 3-5 minutes, or until the sauce has slightly thickened.
- Meanwhile, cook 1 pound linguini according to package directions. Drain and set aside.
- Season the asparagus and bean mixture with salt and freshly ground black pepper to taste.
- Toss the cooked linguini with the asparagus and bean mixture. Serve immediately, topped with additional Parmesan cheese (optional) and a sprinkle of fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
19g
Fat
8g
Carbs
24g
