ASPARAGUS & WHITE BEAN PASTA

July 02, 2018 by Renee Tavoularis

Ingredients

8 oz. gluten-free pasta of choice
2 tablespoons olive oil, divided
1 clove garlic, minced
2 cups chopped asparagus spears
¼ cup water, vegetable broth or white wine
1 cup grape tomatoes, halved
1 15 oz. can white beans, drained and rinsed
1 teaspoon ground black pepper
1 teaspoon red chili flakes
Sea salt, to taste
5-6 basil leaves, chopped 

Instructions

• Cook pasta according to package directions. Drain and place in a large bowl. Drizzle with 1 tablespoon of olive oil. Set aside.
• In a large skillet with a lid, heat olive oil over medium heat. Cook the garlic for 1 minute or until fragrant. Add the chopped asparagus and cook for 5 minutes.
• Add the water, broth or wine in the skillet, lower the heat to low and cover with the lid. Cook for 5 minutes or until the asparagus is tender but still crisp.
• Toss in the white beans and tomato halves. Cook another 2-4 minutes until heated through. Season with salt, pepper and chili flakes.
• Add the asparagus mixture to the bowl with the pasta. Toss well to combine and add in the basil.
• Serve hot or room temperature.
• Store leftovers in an airtight container in the fridge for up to 5 days.