Recipe - Pasta With White Bean Sauce

8 ounce rigatoni, penne, bow ties,
or shells 2 Tb olive oil 1 md onion, finely chopped 2 cl garlic, thinly
cut or sliced up 2 carrots, halved lengthwise and thinly cut or sliced up
crosswise 1 cn white beans, drained and rinsed (16 oz. can) 1 cp
chicken broth 1 teaspoon leaf sage, crumbled One fourth teaspoon salt 2 Tb lemon juice One half 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 One fourth 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