Red and White Pasta, Tomatoes and Beans

8 ounces small shell pasta -- uncooked

1 tablespoon olive oil

1 small onion -- chopped

1 clove garlic -- minced

15 ounces cannellini beans, canned -- rinsed and drained

1 cup low-sodium chicken broth

1 teaspoon sage

1 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups quartered cherry tomatoes

1/4 cup finely chopped parsley

2 tablespoons lemon juice

1/2 cup grated Parmesan cheese

This simple side dish is a good source of fiber. Increase the portion size and it doubles as a meatless main dish.

Cook pasta according to package directions; drain. Meanwhile, warm oil in a large skillet over medium heat. Add onion and garlic. Saute for 3 minutes. Add beans, broth, sage, oregano, basil, salt, and pepper. Cook for 5 minutes, stirring often, and mashing some of the beans to thicken sauce. Stir in tomatoes, parsley, and lemon juice. Heat through. Toss pasta with tomato-bean sauce and cheese; serve immediately.