MAIN DISH

PASTA WITH FAVA BEANS AND SPRING VEGETABLES

• 1/3 cup dry, blanched, skinless fava beans

• 1 ½ cups uncooked whole wheat penne, farfalle or other pasta

• 1 teaspoon olive oil

• 1 shallot, minced

• 2 cloves garlic, minced

• 1 cup sliced mushrooms

• 1 cup trimmed, fresh asparagus(about 1-inch pieces)

• 1 cup broccoli florets or sugar snap peas, trimmed

• ½ cup sodium-reduced chicken broth

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 tablespoons minced fresh sage

• 2 tablespoons fresh squeezed lemon juice

• 4 tablespoons shredded Parmesan cheese

Cook fava beans in 1 cup water according to package directions, 40 to 45 minutes or until just tender; drain and set aside.

Cook pasta according to package directions, omitting salt; drain and set aside.

Heat olive oil in saucepan over medium-high heat. Add shallot and garlic and cook, stirring frequently, 1 minute. Add mushrooms and cook, stirring 2 minutes. Add asparagus, broccoli, broth, salt and pepper. Cover and cook 5 minutes or until vegetables are crisp tender.

Stir in sage, lemon juice, fava beans and cooked pasta; cover and cook 1 to 2 minutes or until heated through. Spoon into serving bowls and sprinkle each serving with 1 tablespoon Parmesan cheese. Makes 4 main-dish servings.

Per (1 ½-cup) serving: 238 calories (13 percent from fat), 4 g fat (1 g saturated), 4 mg cholesterol, 42 g carbohydrates, 14 g protein, 168 mg sodium, 8 g fiber.

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