Therefore, I have been trying to find different types of salads that are filling, but also good for you. This is one we both enjoyed.
The cannellini beans helped create a creamy sauce without any added fat, so no extra pounds--Yeah! Although for ours, I made a couple of changes to the recipe. It called for one large leek--I left it out and the crumbled goat cheese. I'm not much of a leek gal or a goat cheese fan--besides we are trying to cut dairy from our diet. But I made sure I included them in the recipe.
3/4 cup cannellini beans, drained, rinsed
3/4 cup low-sodium chicken or vegetable broth
6 oz. rotini pasta, high-fiber or whole-grain
1 cup diagonally sliced asparagus (1 1/4 inch)
1 cup sugar snap peas
2 medium carrots
1/2 cup baby frozen peas
2 teaspoons extra-virgin olive oil
1 large leek, white and light green parts, sliced (1 1/2 cups)
2 large garlic cloves, minced
2 tablespoons chopped mixed fresh herbs (chives, tarragon, and/or dill)
1/2 teaspoon salt
1/4 teaspoon pepper
2 oz. soft goat cheese, crumbled (1/4 cup)
1. Pulse beans in food processor until almost smooth. Add broth; puree until smooth.
2. Cook past according to package directions, adding asparagus, sugar snap peas and carrots during the last two minutes of cooking time. Add the frozen peas during the last minute of cooking. Drain; return pasta and vegetables to pot.
3. Meanwhile, heat oil in medium nonstick skillet over medium heat until hot. Add leeks; cook two to three minutes or until beginning to soften, stirring occasionally. Add garlic, cook and stir 30 seconds or until fragrant. Stir into pasta mixture.
4. Over low heat, toss pasta mixture with bean mixture, herbs, salt and pepper until coated. Remove from heat; sprinkle with cheese. Enjoy!