Ingredients
- 1 onion (chopped)
- 1 clove garlic (minced)
- 15 ounces cannellini beans
- 1 1/2 cups quartered cherry tomatoes
- 1 cup low-sodium chicken broth
- 8 ounces shell pasta (uncooked)
- 1/2 cup parmesan cheese (grated)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 cup parsley (finely chopped)
- 1 teaspoon oregano
- 1 teaspoon sage
- 1/4 teaspoon salt
- 1/2 teaspoon basil
- 1/8 teaspoon pepper
This simple side dish is a good source of fiber. Increase the portion size and it doubles as a meatless main dish.
Cook pasta according to package directions; drain. Meanwhile, warm oil in a large skillet over medium heat. Add onion and garlic. Saute for 3 minutes. Add beans, broth, sage, oregano, basil, salt, and pepper. Cook for 5 minutes, stirring often, and mashing some of the beans to thicken sauce. Stir in tomatoes, parsley, and lemon juice. Heat through. Toss pasta with tomato-bean sauce and cheese; serve immediately.
