Rotelle Primavera


Prepared pesto and canned artichoke hearts make this a ready-in-minutes meal.

  • 4Servings


  • 12 oz. whole-wheat rotelle pasta
  • 1 lb. asparagus spears, trimmed and cut into 2-inch pieces
  • 2 Tbs. olive oil
  • 2 Tbs. pesto
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1 15.5-oz. can cannellini beans, drained and rinsed
  • 1 13.75-oz. can water-packed artichoke hearts, drained and quartered
  • 1 cup shredded part-skim mozzarella
  • 3 Tbs. grated Parmesan cheese


Cook pasta according to package directions. Drain, and set aside.

Meanwhile, bring second pot of water to a boil. Fill large bowl with cold water, and set aside. Blanch asparagus in boiling water 3 minutes. Remove, and dunk in bowl to stop cooking process.

Heat olive oil and pesto in large skillet over medium heat; add garlic. Sauté 30 seconds, or until golden. Add beans, and cook 5 minutes more. Squeeze excess liquid from artichoke hearts, and add to skillet along with asparagus. Cook 3 to 4 minutes, or until heated through.

Toss together pasta, vegetable sauce and cheeses in serving bowl. Season with salt and pepper, and pass around table to serve.

Nutrition Information

  • Calories: 240
  • Carbohydrate Content: 28 g
  • Cholesterol Content: 3 mg
  • Fat Content: 9 g
  • Fiber Content: 6 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 374 mg
  • Sugar Content: 1 g