Recipe: White Bean Pasta with Onion and Herb Butter Sauce

WHITE BEAN PASTA

"Add a piece of roasted chicken - even cold leftovers work well - and perhaps some sauteed spinach and you have a balanced meal. For the spinach, simply mince a couple cloves of garlic and cook over medium-high heat in a little olive oil until softened. Then toss in a handful of fresh spinach for each serving. Stir it gently as it wilts. And, in a matter of minutes you will have a light but satisfying meal combination of White Bean Pasta, roasted chicken and sauteed greens."

1/2 lb. whole-wheat ditalini (use any small whole-wheat pasta)
2 cans (15 oz. each) no salt added cannellini beans (rinse and drain if salt added)
1 Tbsp. olive oil
1 tsp. butter
1 large onion, sliced very thin
2 tsp. finely chopped fresh rosemary
1/4 tsp. dried basil
Salt and freshly ground pepper to taste
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley (1 tsp. dried may be substituted)
Cherry tomatoes or red pepper slices (optional, for garnish)

Cook pasta according to package directions, but halfway through cooking time (about 5-6 minutes) add beans.

While pasta and beans are cooking together, warm oil and butter in skillet over medium heat. Add onion, rosemary and basil. Saute until onions are lightly browned, about 8-10 minutes.

When pasta is al dente, drain and transfer to large warm serving bowl. Add browned onion mixture. Toss gently. Add salt and pepper to taste.

Sprinkle with Parmesan cheese and parsley. Garnish with tomatoes or red pepper if desired. Serve immediately.

Makes 6 Servings (3/4 cup each)

Per serving: 305 calories, 5 g total fat (1.5 g saturated fat), 51 g carbohydrate, 14 g protein, 7 g dietary fiber, 69 mg sodium

Source: American Association of Cancer Research (AICR)