Ingredients
2
cups uncooked gluten free penne pasta (6 oz)
1
lb fresh asparagus, trimmed, cut diagonally into 1 1/2-inch pieces
2
tablespoons olive oil
2
cloves garlic, finely chopped
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 1/2
cups halved grape or cherry tomatoes
1/4
cup chopped fresh or 1 tablespoon dried basil leaves
2
tablespoons fresh lemon juice
1/2
teaspoon coarse sea salt
1/4
teaspoon coarse ground black pepper
1
package (6 oz) gluten free crumbled tomato-basil feta cheese
Preparation
Cook and drain pasta as directed on package, adding asparagus during last 3 minutes of cooking time (don’t overcook pasta).
Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook garlic in oil about 3 minutes, stirring occasionally. Add beans, tomatoes, basil, lemon juice, salt and pepper; toss gently.
Stir cooked pasta and asparagus into skillet. Cook about 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese.
