SHRIMP, ASPARAGUS AND WHITE BEAN FETTUCCINE

12 ounces dry spinach fettuccine (makes 6 cups cooked)
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
2-3 teaspoons grated lemon rind
2 cans (15 ounces each) Navy or Great Northern beans or 3 cups cooked dry packaged Navy or Great Northern beans, rinsed and drained
1/2 teaspoon salt

Cook fettuccine according to package directions. Drain and keep warm.

Saute asparagus, onion and garlic in oil in a large skillet until crisp-tender, about 5 minutes.

Stir in shrimp, oregano, and red pepper flakes; saute until shrimp is cooked and pink, about 5 minutes.

Stir in orange juice and lemon rind.

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)
Source: American Bean Board