Gemelli with White Beans and Artichokes |
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Prep Time: 12 Minutes Cook Time: 16 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
3 cups thinly sliced onion (about 2) |
1 garlic clove, minced |
1 (14-ounce) can artichoke hearts, drained and cut into 1/4-inch slices |
1 (15.5-ounce) can great northern beans, rinsed and drained |
1 1/2 cups (6 ounces) uncooked gemelli or other pasta twists |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup finely chopped fresh basil |
3 tablespoons pre-shredded fresh parmesan cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, 12 minutes or until golden brown. Add garlic, sliced artichoke, and beans; toss gently. Cover, reduce heat, and simmer 4 minutes or until thoroughly heated.
2. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/3 cup cooking liquid.
3. Combine pasta, onion mixture, reserved cooking liquid, and remaining ingredients in a large bowl. Toss well.
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