- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 452.6
- Total Fat: 16.7 g
- Cholesterol: 4.0 mg
- Sodium: 98.8 mg
- Total Carbs: 63.6 g
- Dietary Fiber: 10.3 g
- Protein: 16.9 g
Linguine with Navy Beans and AsparagusSubmitted by: ORCA0406
IntroductionThis recipe was adapted from the Real Simple (April 2010 issue) recipe for linguine with asparagus and pine nuts (page 238). This recipe was adapted from the Real Simple (April 2010 issue) recipe for linguine with asparagus and pine nuts (page 238).
4 oz dry linguine (or pasta of your choice)
1/2 cup dry navy beans (soaked) OR 1 15-oz can navy beans
20 asparagus stalks, trimmed and cut into 1-inch pieces
2 Tbsp olive oil
4 tsp minced garlic
1 Tbsp lemon juice
2 Tbsp shredded Parmesan cheese
NOTE: you can use one 15-oz can of navy beans if you do not have dry beans or the time to prepare dry beans!!! Using dry beans adds another 1 1/2 to prep time.
In a medium saucepot, cook linguine per package directions. Drain and set aside.
Meanwhile, prepare asparagus by trimming off bottom ends and cutting stalks into roughly one-inch pieces. In medium pan, heat olive oil over medium heat. Add garlic and saute for 1-2 minutes. Add lemon juice and asparagus. Stirring frequently (or flipping, if you possess that talent), cook asparagus until crisp-tender and warm, approximately 4-5 minutes. Add beans and cook until beans are heated through. Add salt and pepper to taste.
Divide cooked linguine into two serving dishes and top with bean and asparagus mixture. Top each dish with 1 tablespoon of shredded Parmesan cheese.
Makes 2 servings (possibly with some beans left over)
Number of Servings: 2
Recipe submitted by SparkPeople user ORCA0406.