This pasta with cannellini beans and asparagus bowl comes together quickly and with little effort. The most difficult part is boiling the water. I bet you have most of the ingredients in your pantry already.

Pasta With Cannellini Beans And Asparagus

I used a gluten free penne pasta, but spirals or elbows would be great, too. I opened a jar of my favorite organic pasta sauce, opened a can of organic cannellini beans, raided the freezer for a bag of frozen organic asparagus and used some freshly grated parmigiano-reggiano cheese as a finishing touch.

Pasta With Cannellini Beans And Asparagus

Seriously. That easy. That fast.

Pasta With Cannellini Beans And Asparagus

Bonus points if you feel inclined to toast some garlic bread to go with it. 🙂

Pasta With Cannellini Beans And Asparagus

Pasta With Cannellini Beans And Asparagus
 
Prep time
Cook time
Total time
 
Pasta With Cannellini Beans And Asparagus
Author:
Serves: 2-4 servings
Ingredients
  • 1 box Penna pasta
  • 1 jar pasta sauce
  • 1 can cannellini beans
  • 1 bag frozen asparagus
  • Salt
  • Italian seasoning blend
  • Garnish: freshly grated parmigiano-reggiano cheese
Instructions
  1. Prepare pasta according to package directions. Make sure you salt your pasta water for optimal pasta taste.

  2. Drain and rinse cannellini beans. Set aside.

  3. Drain pasta, reserving a little pasta water and return both pasta and reserved water to pan.

  4. Add pasta sauce, cannellini beans and frozen asparagus to pasta. Sitr and heat through.

  5. Season to taste with salt, and/or Italian seasoning blend.

  6. Serve with garnish of freshly grated parmigiano-reggiano cheese.