GLUTEN-FREE BASIL PENNE WITH ASPARAGUS AND FETA

Gluten-Free Basil Penne with Asparagus and Feta image

Here's a hearty pasta dish that's both vegetarian and gluten free...plus, it's ready in 35 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups uncooked gluten free penne pasta (6 oz)
1 lb fresh asparagus, trimmed, cut diagonally into 1 1/2-inch pieces
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 1/2 cups halved grape or cherry tomatoes
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
2 tablespoons fresh lemon juice
1/2 teaspoon coarse sea salt
1/4 teaspoon coarse ground black pepper
1 package (6 oz) gluten free crumbled tomato-basil feta cheese

Steps:

Cook and drain pasta as directed on package, adding asparagus during last 3 minutes of cooking time (don't overcook pasta).
Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook garlic in oil about 3 minutes, stirring occasionally. Add beans, tomatoes, basil, lemon juice, salt and pepper; toss gently.
Stir cooked pasta and asparagus into skillet. Cook about 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese.

Nutrition Facts : Calories 550, Carbohydrate 70 g, Cholesterol 35 mg, Fat 3, Fiber 11 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 810 mg, Sugar 5 g, TransFat 0 g