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Mostaccioli and Beans

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Cook Time:

Serves: 6


  • 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1 can diced tomatoes, undrained (14.5 oz.)
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
  • 2 cups lightly packed fresh spinach leaves


  1. Cook and drain pasta according to package instructions.
  2. While pasta is cooking, spray a 4-quart Dutch oven with low-fat cooking spray and heat over medium-high heat. Cook red bell pepper, asparagus, onion and garlic about 6 minutes or until vegetables are crisp-tender.
  3. Add tomatoes, broth, and rosemary to vegetable mixture and stir until blended.
  4. Reduce heat and simmer uncovered for about 3 minutes.
  5. Stir in spinach and cannellini beans and simmer until spinach is wilted.
  6. Toss vegetable mixture with the cooked pasta and sprinkle with Parmesan cheese as desired.


  • Mostaccioli and Beans from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

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