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Asparagus and White Beans With Linguini

1 lb asparagus, cut into 2 inch pieces
2 teaspoons minced garlic
2 teaspoons olive oil
2 cups plum tomatoes, chopped
1 (15 ounce) can white beans, drained and rinsed
1 teaspoon dried rosemary
1 cup vegetable broth
salt and pepper
8 ounces linguine, cooked and kept warm
14 cup parmesan cheese, shredded


Saute asparagus and garlic in oil in a large skillet until crisp-tender, about 3-4 minutes. Stir in remaining ingredients, except salt, pepper and cheese. Heat to boiling. Reduce heat and simmer until mixture has thickened, 3-5 minutes. Season to taste with salt and pepper. Serve over linguini, topped with cheese.

Source: www.food.com