INGREDIENTS

• 8 ounces whole-wheat fusilli pasta
• 1 (15 oz) can cannellini beans, drained and rinsed
• 2 garlic cloves, minced
• ¾ cup vegetable broth
• 1 tablespoon olive oil
• 1 (15 oz) can artichoke hearts, drained and quartered
• 10 ounces frozen spinach, thawed and squeezed of excess water
• ¼ cup grated parmesan cheese
• ¾ cup shredded mozzarella cheese
• 1 cup frozen peas, thawed
• Salt and pepper, to taste
• Crushed red pepper flakes to taste

INSTRUCTIONS

1. Cook pasta according to package instructions, set aside.
2. In a blender, puree the beans, garlic, and ½ cup broth.
3. Heat olive oil over medium heat and add artichokes.
4. Saute until lightly browned and stir in spinach and parmesan cheese.
5. Add the pureed bean mixture, mozzarella cheese, peas, and remaining ¼ cup broth.
6. Stir until well combined, and add cooked pasta.
7. Season with salt, pepper, and red pepper flakes, to taste.

Serves: 4