Ingredients:
3 tablespoons olive oil
2 cloves garlic, chopped
1 cup crimini mushrooms, sliced
8 to 12 asparagus spears, cut into 1-inch lengths (tough ends removed)
2 cups canned diced tomatoes, lightly drained
2 cups cooked white beans
½ cup coarsely chopped parsley
½ cup grated Parmesan cheese
Juice of ½ lemon
¾ pound penne pasta, cooked and drained
Salt and freshly cracked pepper
Directions:
In a heavy pot, heat the olive oil until the surface begins to move. Stir in the garlic, mushrooms and asparagus and cook for 4 to 5 minutes or until the asparagus is crisp-tender.
Add the tomatoes, white beans, parsley and Parmesan and simmer for 1 to 2 minutes. Squeeze in the lemon juice. Stir in the pasta and adjust the seasonings with salt and pepper. Heat through and serve garnished with grated Parmesan and chopped fresh parsley. Serves 4