Makes 4 main-dish servings.
Ingredients
1/3 cup dry, blanched, skinless fava beans
1 1/2 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, chopped fresh asparagus (about 1-inch pieces)
1 cup broccoli florets or sugar snap peas, trimmed
1/2 cup sodium-reduced chicken broth
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh sage
2 tablespoons fresh squeezed lemon juice
4 tablespoons shredded parmesan cheese
Directions
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.
Per (1 1/2-cup) serving: 238 calories (13 percent from fat), 4 grams total fat (1 gram saturated), 4 milligrams cholesterol, 42 grams carbohydrates, 14 grams protein, 168 milligrams sodium, 8 grams dietary fiber.
