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.