1
can (15 oz) Progresso™ cannellini beans, drained
3
tablespoons chopped fresh or 1 tablespoon dried basil leaves
1/2
cup grated Asiago or Parmesan cheese
Fennel leaves, if desired
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Steps
1
Cook and drain pasta as directed on package.
2
Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, fennel and garlic in oil 5 to 6 minutes, stirring occasionally, until fennel is crisp-tender. Stir in pasta sauce, beans and basil. Cook, stirring occasionally, until thoroughly heated.
3
Divide cooked pasta among 6 serving bowls or plates; spoon vegetable mixture evenly over pasta. Sprinkle with cheese. Garnish with fennel leaves.
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You can use any beans you like in this recipe. Try great northern beans, garbanzo beans or kidney beans.
Serve with crusty French bread or whole-grain dinner rolls and a spinach salad with raspberry vinaigrette.
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