So, over a year ago, I promised my friend Alyssa that I would give her our pasta with white bean sauce recipe. I am just now getting that checked off my to do list. This comes originally from a cookbook Scott and I were given when we got married called the "Family Circle Cookbook, New Tastes for New Times." It's now probably more like old tastes for past times, but we still go to that cookbook an awful lot and have found lots of winners. This particular pasta we've made the most often, and it is always a hit. It's also quick, and could be made lowfat (if you use less cheese) Hope that you have a chance to try it and love it as much as we do.
Ingredients: 1/2 box or a little more of pasta--
(we prefer penne or farfalle, but there are lots of good choices, pick your favorite kind.)
White Bean Sauce Ingredients: 2 Tablespoons of Olive Oil
2 cloves of garlic thinly sliced
1 cup of baby carrots, thinly sliced
1 or 16 oz. can of white beans
1 - 11/2 Cups of Chicken Broth
1 teaspoon leaf sage crumbled
(we've also used ground sage in a pinch)
1/4 teaspoon salt
2-4 Tablespoons of lemon juice (we love lemon, so we add extra)
1/2- 1 Cup of grated Parmesan (the original calls for 1/2 cup - we use a whole cup)
3 Tablespoons chopped parsley
cook pasta according to package directions.
Meanwhile: heat oil in a large skillet over medium heat... add garlic and cook for about a minute (don't let it burn!) Add carrots- cook for 5 minutes, stirring occasionally. Add beans, broth, sage and salt-- cook 5 minutes mashing about 1/4-1/3 of the beans against the side of the pot with a wooden spoon (this is what makes the sauce creamy- but without using cream or milk!)
Add lemon juice and cook 2 minutes. Add Parmesan and parsley-- drain pasta and add to skillet-- toss with sauce. so so good!!