Rotelle Primavera

• 12 oz. whole-wheat rotelle pasta
• 1 lb. asparagus spears, trimmed and cut into 2-inch pieces
• 2 Tbs. olive oil
• 2 Tbs. pesto
• 2 cloves garlic, minced (about 2 tsp.)
• 1 15.5-oz. can cannellini beans, drained and rinsed
• 1 13.75-oz. can water-packed artichoke hearts, drained and quartered
• 1 cup shredded part-skim mozzarella
• 3 Tbs. grated Parmesan cheese

1. Cook pasta according to package directions.
2. Drain, and set aside.
3. Meanwhile, bring second pot of water to a boil.
4. Fill large bowl with cold water, and set aside.
5. Blanch asparagus in boiling water 3 minutes.
6. Remove, and dunk in bowl to stop cooking process.
7. Heat olive oil and pesto in large skillet over medium heat; add garlic.
8. Saute 30 seconds, or until golden.
9. Add beans, and cook 5 minutes more.
10. Squeeze excess liquid from artichoke hearts, and add to skillet along with asparagus.
11. Cook 3 to 4 minutes, or until heated through.
12. Toss together pasta, vegetable sauce and cheeses in serving bowl.
13. Season with salt and pepper, and pass around table to serve.

wholewheat rotelle pasta, olive oil, pesto, garlic, cannellini beans, water, mozzarella, parmesan cheese

Taken from www.vegetariantimes.com/recipe/rotelle-primavera/ (may not work)