Linguine with Navy Beans and Asparagus

Linguine with Navy Beans and Asparagus

2.7 of 5 (3)
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Nutritional Info
  • 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

View full nutritional breakdown of Linguine with Navy Beans and Asparagus calories by ingredient
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This 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).
Number of Servings: 2


    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.


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.

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Member Ratings For This Recipe

  • O.K.
    2 of 2 people found this review helpful
    family didn't like it very much, too dry. - 7/1/10

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  • Made this last night...a little weird and not much flavor. Will try it again though and add some more spices for a deeper flavor. - 4/2/11

    Was this review helpful?   yes  No
  • Ok, I'll generally try anything with pasta and beans ... but - so don't like asparagus ... so, it was broccolli in mine - and I left out the parmesan cheese, and used Walden Farms Calorie Free Italian dressing instead - AWESOME! Great idea, thanks for sharing! - 9/27/10

    Was this review helpful?   yes  No
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