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1-1/2 pounds asparagus, trimmed and cut into 1- inch pieces
3 cloves garlic, minced (or 1 Tbsp from jar)
1 large onion, peeled and chopped
2 tsp olive oil
1 cup reduced- fat, low -sodium chicken or vegetable broth
1 can (15 ounces) cannellini (white) beans, rinsed and drained
1 pound whole-wheat penne, cooked according to package directions
1/2 cup packed fresh mint leaves, rinsed, patted dry and chopped
4 ounces reduced-fat (or regular) feta cheese, crumbled.
In a large non stick skillet, over medium-high heat, saute asparagus,
garlic and onion in hot oil for 10 minutes, or until crisp-tender. Stir in
broth and beans. Bring to a boil, reduce heat to medium-low, and cook 3
minutes. Season with salt and pepper. Turn off heat; add pasta and toss
well to coat. Sprinkle with mint and feta cheese before serving.
Makes 6 servings (about 1-1/2 -2 cups each)
Calories: 409
Protein: 21 grams
Carbohydrate: 72 grams
Fat: 6 grams
Fiber: 11 grams!
From Fitness Magazine, May 2005
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