Asparagus and White Beans, Italian-Style Recipe

8 servings

Ingredients:

1 pound asparagus, cut 2-inch pieces

2 teaspoon each, minced garlic, olive oil

2 cups chopped Italian plum tomatoes

1 can cannellini or Great Northern, beans, rinsed and drained

3/4 cup reduced-sodium vegetable broth

1 teaspoon dried rosemary leaves

Salt and pepper, to taste

8 ounces linguine or thin spaghetti, cooked, warm

1/4-1/2 cup shredded Parmesan cheese

Method:

Saute asparagus and garlic in oil in large skillet until crisp-tender, 3 to 4 minutes. Stir in tomatoes, beans, broth, and rosemary, cook over medium heat until hot, 2 to 3 minutes. Season to taste with salt and pepper, toss with linguine and cheese.

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