Whole Wheat Penne with Asparagus, White Beans and Mint

Stolen from May 2005 Fitness, page 144

"The nutty flavour of whole-wheat pasta gives this dish more complexity than you'd get with regular penne. If you're really crunched for time, use frozen asparagus tips and cut the sautéeing time to two minutes."

1.5 pounds asparagus, cut and trimmed, 1 inch pieces
3 cloves of garlic, minced
1 large onion, peeled and chopped
2 t. olive oil
1 c. low-salt chicken broth
1 can (15 oz.) cannelini beans, rinsed and drained
1 pound whole-wheat penne, cooked according to package directions
1/2 c. packed fresh mint leaves, rinsed, patted dry and chopped (food processor, here I come!)
4 oz reduced-fat feta cheese

In a large nonstick skillet over medium-high heat, sauté asparagus, garlic and onion in hot oil for 10 minutes, or until crisp=tender. Stir in broth and beans. Bring to a boil, reduce heat to medium-low and cook 3 minutes. Season with salt and pepper. Turn off heat; add pasta and toss well to coat. Sprinkled with mint and feta cheese before serving.

Makes 6 servings - 409 calories, 21 g protein, 72 g carbs, 6 g fat and 11 g fibre.