PASTA PRIMAVERA

We like this combination of veggies, but you can use broccoli florets in place of asparagus, 2 medium chopped fresh tomatoes in place of sun dried, and 2 cups cooked snap peas in place of the frozen peas if you wish.

6 ounces whole grain penne or rigatoni 

 2 cups fresh asparagus, cut in 1 inch pieces 

2/3 cup sun dried tomato slices

2 tablespoons olive oil

1 cup chopped onions

1 tablespoon minced garlic

9 ounce bag fresh spinach

1 cup frozen peas

1 15-ounce can cannellini beans

1 teaspoon dried oregano

2-3 tablespoons sliced fresh basil leaves (or 1 teaspoon dried)

2 teaspoons balsamic vinegar

1/2 teaspoon fresh ground black pepper

Parmesan cheese, opt.

Cook pasta according to package directions.  Drain, reserving 2/3 cup cooking water.  Meanwhile, cook asparagus in a small saucepan in a little water for 3 minutes.  Drain.  To rehydrate tomatoes, place in hot water until softened, then chop.   In a large skillet, saute onions in olive oil until tender.  Stir in garlic and saute one more minute.  Stir in spinach, cover pan, and let cook for 1 minute.  Uncover pan and stir until spinach is wilted.  Stir in asparagus, tomatoes, peas, cannellini beans, oregano, basil, vinegar, and pepper..  Add pasta and reserved cooking water.  Heat through and serve with a sprinkling of Parmesan, if desired.  Makes 4-6 servings.