Ingredients:
3 cups uncooked mostaccioli pasta (or similar pasta shape like penne)
2 medium red bell peppers, seeded and chopped
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, chopped
1 can diced tomatoes, undrained (14.5 oz.)
1/2 cup low sodium vegetable or chicken broth
1 Tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
2 cups lightly packed fresh spinach leaves
1 can cannellini beans (15 oz.), drained
Parmesan cheese (optional)*


How to make this recipe:
Cook and drain pasta according to package instructions.

While pasta is cooking, spray a 4-quart Dutch oven with low-fat cooking spray and heat over medium-high heat. Cook red bell pepper, asparagus, onion and garlic about 6 minutes or until vegetables are crisp-tender.

Add tomatoes, broth, and rosemary to vegetable mixture and stir until blended.

Reduce heat and simmer uncovered for about 3 minutes.

Stir in spinach and cannellini beans and simmer until spinach is wilted.

Toss vegetable mixture with the cooked pasta and sprinkle with Parmesan cheese as desired.
Makes 6 servings.

- Public Health of Seattle & King County: Reprinted with permission.