Description
A cozy, easy weeknight dinner featuring tender asparagus, creamy white beans, and a bright lemon twist.
Ingredients
Scale
- 8 oz pasta of choice
- 1 can (15 oz) white beans, rinsed and drained
- 2 cups asparagus, trimmed and cut into pieces
- 2 tablespoons olive oil
- 1 lemon (juice and zest)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant.
- Add the asparagus and cook for about 3-4 minutes until tender.
- Stir in the white beans, lemon juice, and lemon zest. Cook for an additional 2 minutes.
- Toss the cooked pasta with the asparagus and bean mixture. Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley if desired.
Notes
This dish can be made ahead and stored for up to 3 days. Add spinach for extra greens, or top with toasted nuts for a crunch!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg