6 oz. whole-grain linguini
4 thin slices prosciutto, chopped (1 1/2 oz.)*
2 teaspoons olive oil
1/4 teaspoon crushed red pepper
2 medium leeks, white and light green parts, julienned (1 cup)
1 1/2 cups lower-sodium chicken broth
1 (15-oz.) can cannellini beans, drained, rinsed
1 lb. asparagus, diagonally sliced (1 inch)
2 garlic cloves, minced
1/4 cup grated Romano cheese
1. Cook linguini according to package directions; drain. Meanwhile, cook prosciutto in large nonstick skillet over medium-high heat 5 minutes or until crisp, stirring occasionally. Remove prosciutto.
2. Add oil and crushed red pepper to skillet; heat over medium heat until hot. Add leeks; cook 4 minutes or until soft, stirring occasionally and reducing heat to medium-low if necessary.
3. Add chicken broth and beans; bring to a boil over medium heat. With potato masher, gently crush some of the beans to slightly thicken sauce. Stir in asparagus and garlic. Cover; cook over medium-low heat 6 to 8 minutes or until asparagus is crisp-tender. Stir in pasta. Sprinkle with crisp prosciutto and cheese, and serve.
4 (1 1/2-cup) servings
PER SERVING: 375 calories, 6.5 g total fat (2 g saturated fat), 22 g protein, 62 g carbohydrate, 15 mg cholesterol, 840 mg sodium, 11 g fiber