Linguine With White Beans And Vegetables - cooking recipe

Ingredients

12 ounces linguine
2 cups canned white beans
3 garlic cloves, minced
1 cup chicken stock
1 cup broccoli floret
1 medium zucchini
8 -10 asparagus
4 ounces mushrooms
1/2 red pepper
3 plum tomatoes, chopped
4 tablespoons olive oil, divided
1/4 cup grated parmesan cheese
2 tablespoons basil
1 pinch salt and pepper

Preparation

Cook pasta according to package directions. Drain and toss with 2 tbsp (25 mL) of the olive oil. Set aside.
In a small saucepan, heat chicken stock and garlic. Add beans and stir gently. Cover and simmer gently over low heat for 5 to 10 minutes. Set aside.
In a large wok or skillet, heat remaining 2 tbsp (25 mL) of olive oil over medium-high heat. When hot, add all vegetables except tomatoes; stir-fry for 2 to 3 minutes.
Sprinkle with water. Cover and cook for 2 to 3 minutes or until tender-crisp.
Lower heat and stir in bean and stock mixture.
Remove from heat and transfer vegetables to a large serving bowl.
Add tomatoes and linguini to bowl and toss all ingredients until well mixed. Add cheese and toss gently. Season with salt and pepper and top with fresh or dried basil.