Red And White Pasta, Tomatoes And Beans

* Exported from MasterCook *

Red And White Pasta, Tomatoes And Beans

Recipe By : Magic Beans, by Patti Bazel Geil, 1996
Serving Size : 8 Preparation Time :0:15
Categories : Beans And Legumes Main Dishes, Vegetarian
Pasta, Couscous, Etc. Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces small shell pasta -- uncooked
1 tablespoon olive oil
1 small onion -- chopped
1 clove garlic -- minced
15 ounces cannellini beans, canned -- rinsed and drained
1 cup low-sodium chicken broth
1 teaspoon sage
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups quartered cherry tomatoes
1/4 cup finely chopped parsley
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese

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.


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Nutr. Assoc. : 4913 0 0 0 26386 0 0 0 0 0 0 2557 2682 0 0