*  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