INGREDIENTS

INSTRUCTIONS

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

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