Ingredients
- 1 onion (chopped)
- 1 clove garlic (minced)
- 475 gr cannellini beans
- 230 gr quartered cherry tomatoes
- 240 ml low-sodium chicken broth
- 100 gr shell pasta (uncooked)
- 40 gr parmesan cheese (grated)
- 30 ml lemon juice
- 16 ml olive oil
- 7 gr parsley (finely chopped)
- 2 gr oregano
- 1 gr sage
- 1 gr salt
- 1 gr basil
- 1 gr 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.
