Linguine with Navy Beans and Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 oz dry linguine (or pasta of your choice)1/2 cup dry navy beans (soaked) OR 1 15-oz can navy beans20 asparagus stalks, trimmed and cut into 1-inch pieces2 Tbsp olive oil4 tsp minced garlic1 Tbsp lemon juice2 Tbsp shredded Parmesan cheeseNOTE: 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.
If you are using dry beans, soak the beans per package instructions for either an overnight soak or a quick soak. Once the beans are soaked, they only need to simmer for about 1/2 hour to be tender.
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.
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.
Nutritional Info 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
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