INGREDIENTS

INSTRUCTIONS

~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

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