Mostaccioli and Beans

==Info==
Cook Time: 
Serves: 6
== Ingredients ==
* 3 cups uncooked mostaccioli pasta (or similar pasta shape like penne)
* 2 medium red bell peppers, seeded and chopped
* 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
* 1 medium onion, chopped (1/2 cup)
* 2 cloves garlic, chopped
* 1 can diced tomatoes, undrained (14.5 oz.)
* 1/2 cup low sodium vegetable or chicken broth
* 1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
* 2 cups lightly packed fresh spinach leaves
* 1 can cannellini beans (15 oz.), drained
== Directions ==
# Cook and drain pasta according to package instructions.
# While pasta is cooking, spray a 4-quart Dutch oven with low-fat cooking spray and heat over medium-high heat. Cook red bell pepper, asparagus, onion and garlic about 6 minutes or until vegetables are crisp-tender.
# Add tomatoes, broth, and rosemary to vegetable mixture and stir until blended.
# Reduce heat and simmer uncovered for about 3 minutes.
# Stir in spinach and cannellini beans and simmer until spinach is wilted.
# Toss vegetable mixture with the cooked pasta and sprinkle with Parmesan cheese as desired.
 
== Source ==
* Mostaccioli and Beans from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
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Category:Asparagus Recipes
Category:Cannellini bean Recipes
Category:Mostaccioli Recipes
Category:Red bell pepper Recipes
Category:Spinach Recipes
Category:Vegan pasta Recipes
Category:Vegan bean and legume Recipes