Rotelle Primavera
Ingredients
- 12 ounces whole wheat spiral pasta (rotelle pasta) or 12 ounces rotini pasta
- 1 lb asparagus spear, cut into 2 inch pieces ⓘ
- 2 tablespoons olive oil ⓘ
- 2 tablespoons pesto sauce ⓘ
- 2 minced garlic cloves
- 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
- 1 (13 3/4 ounce) can water-packed artichoke hearts, drained and quartered ⓘ
- 1 cup shredded mozzarella cheese ⓘ
- 3 tablespoons grated parmesan cheese ⓘ
- salt and pepper ⓘ
Instructions
- Cook pasta according to instructions. Drain and set aside.
- While pasta cooks, bring a second pot of water to a boil.
- Fill a large bowl with cold water; set aside.
- Blanch asparagus in boiling water for 3 minutes.
- Remove and dunk in cold water.
- Heat olive oil and pesto in a large skillet over medium heat.
- Add garlic; saute for 30 seconds or until golden.
- Add beans and cook 5 minutes longer.
- Squeeze excess liquid from artichokes and add to the skillet, along with the asparagus. Cook 3-4 minutes or until heated through.
- Toss pasta and vegetables with cheese in a large bowl. Season with salt and pepper.
Nutrition & Diet Analysis (per serving)
579
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).