Pasta with White Beans

By sheilaolim

Stir in 1 cup of hot cooked fresh spinach or thawed frozen spinach along with the lemon juice to add color and nutrition to this dish!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, thinly sliced
• 2 medium carrots, chopped
• 1 (16-ounce) can white beans, drained, rinsed
• 1 cup chicken broth
• 3/4 teaspoon dried sage
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley
• 8 ounces rigatoni

Preparation

Step 1

Heat olive oil in a large skillet over medium heat. Sauté onion in hot olive oil, stirring continually, for 5 minutes. Add the garlic. Sauté, stirring continually, for 1 minute.

Add carrots to skillet. Sauté, stirring continually, for 5 minutes. Stir in beans, broth, sage and salt. Cook for 5 minutes

Remove one-fourth of the bean mixture from skillet to a small bowl. Mash beans and return to skillet.

Add lemon juice. Cook for 2 minutes. Stir in Parmesan and parsley; keep warm.

Cook pasta using package directions; drain well. Add to bean mixture and toss to mix. Serve immediately.