Shrimp, Asparagus and White Bean Fettuccine

3 cups cut asparagus (1 1/2 inches)
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 tablespoon olive oil
12 ounces (about 30 medium-sized) peeled deveined shrimp (raw)
1/2 teaspoon dried oregano leaves
1/8 teaspoon dried red pepper flakes
1/2 cup orange juice
2 to 3 teaspoons grated lemon rind
2 (15-ounce) cans navy or Great Northern beans or 3 cups cooked dry-packaged navy or Great Northern beans, rinsed and drained
1/2 teaspoon salt
12 ounces dry spinach fettuccine (makes 6 cups cooked)

1. Sauté asparagus, onion and garlic in oil in a large skillet until crisp-tender, about 5 minutes. Stir in shrimp, oregano, and red pepper flakes; sauté until shrimp is cooked and pink, about 5 minutes. Stir in orange juice and lemon rind.
2. Coarsely mash about 1/4 the beans; stir beans into skillet and cook over medium heat until hot, 3 to 5 minutes, stirring frequently. Stir in salt. Serve over fettuccine.

Makes 6 servings (about 3/4 cup bean mixture and 1 cup pasta each).

Nutrient Information Per serving: Calories 446; Fat 5g; % Calories from Fat 11; Calcium 148mg; Carbohydrate 70g; Folate 259mcg; Sodium 923mg; Potassium 843mg; Protein 31g; Dietary Fiber 10g; Cholesterol 128mg

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