Linguini with Navy Beans & Vegetables

Linguini with Navy Beans & Vegetables


Yield: Makes 4 servings

Nutrition (For 1 serving)

Calories 548 ;
Protein 22 g;
Fat 18 g;
Carbohydrates 77 g;
Total Dietary Fibre 10 g;
Sodium 382 mg;
12 ozfresh linguini350 g
2 cupsNavy beans (white pea beans), soaked and cooked500 mL
3cloves garlic, minced3
1 cupchicken stock250 mL
1 cupbroccoli florets250 mL
1medium green or yellow zucchini,1
8-10stalks fresh asparagus, cut into 3 inch pieces8-10
4 ozmushrooms, quartered125 g
1/2red pepper, cut in long, thin slices1/2
3plum tomatoes, chopped3
4 tbspolive oil75 mL
1/4 cupgrated Parmesan cheese50 mL
2 tbspfresh basil, finely sliced (or 2 tsp/10 mL dried)25 mL
pinchsalt and pepperpinch

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.