• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Pasta with White Bean Sauce

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 8 oz rigatoni, penne, bow ties,
  • -or shells 2 Tb olive oil 1 md onion, finely chopped 2 cl garlic, thinly
  • sliced 2 carrots, halved lengthwise and thinly sliced
  • - crosswise 1 cn white beans, drained and rinsed (16 oz. can) 1 cp
  • chicken broth 1 ts leaf sage, crumbled 1/4 ts salt 2 Tb lemon juice 1/2 cp
  • grated Parmesan cheese 3 Tb chopped parsley
  • Cook pasta according to package directions.
  • Meanwhile, prepare Sauce. Heat oil in large skillet over moderate heat. Add
  • onion; cook, stirring frequently, for 5 minutes or until onion is softened.
  • Add garlic; cook 1 minute. Add carrot; cook 5 minutes, stirring
  • occasionally. Add beans, broth, sage, and salt; cook 5 minutes, mashing
  • about 1/4 of the beans with wooden spoon against the side of the pan. Add
  • lemon juice; cook 2 minutes. Add Parmesan and parsley.
  • Drain pasta. Add to skillet and toss with sauce.
  • From: "The Family Circle Cookbook: New Tastes for New Times"
  • Converted by MMCONV vers. 1.50
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Pasta with White Beans and Tomatoes
Categories: Pasta, Sauces, Low-cal, Low-fat
Yield: 4 Servings

1 tb Olive oil
2 md Garlic cloves, chopped fine
1 sm Onion, chopped fine
2 oz Light-style ham, thinly
-sliced, cut into 1/4-by-
-1-inch strips
1/4 c Reduced chicken broth
1 cn Italian white beans (16 oz)
-(cannellini) rinsed & dried
1 tb Double-concentrate tomato
- paste
1 tb Fresh savory leaves, choppe
1 tb Fresh basil, shredded
1 tb Fresh Italian parsley,
- chopped
2 ts Sugar
1 ts Dried oregano
Cooked Pasta

In a large skillet or saucepan, heat the oil with the garlic, onion, and
ham over moderate-to-high heat. When they begin to brown, after 3 to 5
minutes, add the broth, stirring and scraping to deglaze. Then add the
tomatoes, breaking them up with your hands, and stir in the remaining
ingredients. Simmer the sauce until it is thick but still slightly liquid,
about 15 minutes. Spoon over cooked pasta (medium to wide strands, ribbons,
tubes, or shapes). Note: to make reduced chicken broth, briskly boil 2 cups
of broth until it reduces down to 1 cup (approx. 15 minutes).

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