If you’re looking for a simple way to boost your family’s intake of healthful nutrients, this recipe is for you. Beans are a “superfood” rich in low-fat protein, B-vitamins, fiber, folate, potassium, magnesium, iron, and phytonutrients. Asparagus adds its share of A, C, and folate, too, and lemon gives the vitamin C quotient–and the zesty flavor–a big boost. Put it all together with pasta and you have a vibrant dish perfect for the first days of spring.

INGREDIENTS

1 pound pasta of your choice
1/3 cup olive oil
1 garlic clove, minced
1 bunch fresh asparagus, tough bottom ends snapped off, tops cut into 1-inch pieces
1 15-ounce can white beans, rinsed and drained (or 1 1/2 cups cooked dried beans)
Juice of 2 lemons
2 teaspoons freshly-grated lemon zest
2 tablespoons fresh basil, slivered, or 1 teaspoon dried
1/2 cup white wine (optional)
Salt and freshly-ground black pepper, to taste
Freshly-grated Parmigiano-Reggiano cheese (optional)

1. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente.

2. Meanwhile, heat the olive oil over medium heat in a large heavy-bottomed skillet and add garlic. Saute, stirring frequently, until garlic is fragrant but not browned. Add asparagus pieces and cook, stirring occasionally, until asparagus is just tender, about 5 minutes.

3. Add beans, lemon juice, lemon zest, basil, salt and pepper to taste and cook, stirring frequently, until flavors are melded, just a couple of minutes. If sauce is too thick, add up to 1/2 cup of the pasta cooking water, or up to 1/2 cup white wine, stirring well to combine.

4. Drain pasta and place in a warmed bowl and add sauce and cheese, if using. Toss to combine and serve hot.

Serves 6.