- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 cup crimini mushrooms, sliced
- 8 to 12 asparagus spears, cut into 1-inch lengths (tough ends removed)
- 2 cups chopped tomatoes, lightly drained
- 2 cups cooked white beans
- 1 cup coarsely chopped basil leaves, plus additional for garnish
- 1/2 cup grated Parmesan cheese, plus additional for garnish
- 1/2 lemon, juiced
- 3/4 pound penne (or your favorite shape) pasta, cooked and drained
- Salt and pepper, to taste
Optional additions
- Chopped toasted hazelnuts, pitted kalamata olives, fresh sage and/or Italian sausage
Directions
In a heavy pot, heat oil until the surface begins to move. Stir in garlic, mushrooms and asparagus and cook for 4 to 5 minutes or until asparagus is crisp-tender.
Add tomatoes, white beans, basil and Parmesan and simmer for 1 to 2 minutes. Squeeze in lemon juice. Stir in pasta and adjust the seasonings with salt and pepper. Heat through and serve garnished with grated Parmesan and chopped fresh basil.
![PCC Member Card Illustration](/wp-content/uploads/2021/12/member-card-illustration-800.png)
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member