Rotelle Primavera

Name: Rotelle Primavera
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

10 ingredients

10 steps

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.