Linguini with White Beans & Vegetables

From: OntarioBeans.on.ca

An excellent source of thiamin, niacin, folate, vitamin C, iron, phosphorous, magnesium and zinc. A very high source of dietary fibre.

Ingredient List

12 oz	fresh linguini	350 g
2 cups	WHITE PEA BEANS, soaked and cooked	500 mL
3	cloves garlic, minced	3
1 cup	chicken stock	250 mL
1 cup	broccoli florets	250 mL
1	medium green or yellow zucchini,	1
8-10	stalks fresh asparagus, cut into 3 inch pieces	8-10
4 oz	mushrooms, quartered	125 g
1/2	red pepper, cut in long, thin slices	1/2
3	plum tomatoes, chopped	3
4 tbsp	olive oil	75 mL
1/4 cup	grated Parmesan cheese	50 mL
2 tbsp	fresh basil, finely sliced (or 2 tsp/10 mL dried)	25 mL
pinch	salt and pepper	pinch

Directions

Cook pasta according to package directions. Drain and toss with 2 tbsp (25 mL) of the olive oil. Set aside.
In a small saucepan, heat the chicken stock and garlic. Add beans and stir gently. Cover and simmer gently over low heat for 5-10 minutes. Set aside.
In a large wok or skillet, heat remaining 2 tbsp (25 mL) of olive oil over medium-high heat. When hot, add all the vegetables, except the tomatoes, stir-fry for 2-3 minutes. Sprinkle with 2-3 tbsp (25-50 mL) water. Cover and cook for 2-3 minutes or until tender-crisp.
Lower heat and stir in the bean and stock mixture. Remove from heat and transfer vegetables to a large serving bowl.
Add tomatoes and linguini to bowl and toss all ingredients until well mixed. Add Parmesan and toss gently. Season with salt and pepper and top with fresh or dried basil.

Makes 4 servings

Nutrition Facts For 1 serving
Amount	% Daily Value
Energy 548 kcal
Fat 18 g
Sodium 382 mg
Carbohydrates 77 g
Protein 22 g
Total Dietary Fibre 10 g