Asparagus, Artichoke and Cannellini Pasta

Asparagus, Artichoke and Cannellini Pasta

Ingredients:

  • 1 pound fresh asparagus stalks, trimmed
  • 1 -2 tablespoons olive oil
  • 1 box dried pasta (Rotini, Farfalle, or Penne work well)
  • 3 large roma tomatoes, diced
  • 1 12 oz. jar marinated artichoke hearts, drained and chopped
  • 1 15 oz. can cannellini beans, drained
  • salt, pepper, thyme to taste
  • lemon half
  • freshly-grated parmesan cheese (optional)
  1. Spread asparagus stalks in a single layer on a baking sheet and drizzle with olive oil, tossing to coat; roast in 400 degree oven for about 12-15 minutes.
  2. Meanwhile, cook pasta according to package directions until al dente; drain.
  3. Cut roasted asparagus into 1-inch pieces and combine in a large bowl with cooked pasta, tomatoes, artichoke hearts and beans, tossing ingredients well; season to taste with salt, pepper and thyme and squeeze lemon half over all.
  4. Serve with grated cheese, if desired

Serves 4- 6

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