Ingredients:

• 3 cups uncooked mostaccioli pasta (or similar pasta shape like penne)
  
• 2 medium red bell peppers, seeded and chopped
  
• 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
  
• 1 medium onion, chopped (1/2 cup)
  
• 2 cloves garlic, chopped
  
• 1 can diced tomatoes, undrained (14.5 oz.)
  
• 1/2 cup low sodium vegetable or chicken broth
  
• 1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
  
• 2 cups lightly packed fresh spinach leaves
  
• 1 can cannellini beans (15 oz.), drained

Directions:

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.