| Ingredients: |  |
| |
 |
3
cups uncooked mostaccioli pasta (or similar pasta shape like penne) |
|
2
medium red bell peppers, seeded and chopped |
|
1/2
pound fresh asparagus, trimmed and cut into 1 inch pieces |
|
1
medium onion, chopped (1/2 cup) |
|
|
|
1
can diced tomatoes, undrained (14.5 oz.) |
|
1/2
cup low sodium vegetable or chicken broth |
|
1
tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled |
|
2
cups lightly packed fresh spinach leaves |
|
1 can cannellini
beans (15 oz.), drained
|
| Directions: |
| |
| 1. |
Cook and
drain pasta according to package instructions. |
| 2. |
While pasta
is cooking, spray a 4-quart Dutch oven with low-fat cooking spray and heat over
medium-high heat. Cook red bell pepper, asparagus, onion and garlic about 6 minutes
or until vegetables are crisp-tender. |
| 3. |
Add tomatoes,
broth, and rosemary to vegetable mixture and stir until blended. |
| 4. |
Reduce heat
and simmer uncovered for about 3 minutes. |
| 5. |
Stir in
spinach and cannellini beans and simmer until spinach is wilted. |
| 6. |
Toss vegetable
mixture with the cooked pasta and sprinkle with Parmesan cheese as desired. |
