Rotelle Primavera

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.