CHEF JEFF — ONE BYTE AT A TIME: White Bean Pasta

This Italian classic is easy to prepare and a healthy complement to many dishes.

White Bean Pasta

½ pound whole-wheat ditalini

2 15-ounce cans no-salt-added cannellini beans

1 tablespoon olive oil

1 teaspoon butter

1 large onion, sliced thinly

2 teaspoons fresh rosemary, chopped fine

¼ teaspoon dried basil

Salt and freshly ground pepper to taste

¼ cup grated Parmesan

2 tablespoons fresh parsley, chopped

Cherry tomatoes or red pepper slices, (optional)

Cook pasta according to directions. Halfway through cooking time (about 5 minutes) add beans. While pasta, beans are cooking, warm oil, butter in skillet over medium heat. Add onion, rosemary, basil. Saute until onions are lightly browned. Drain pasta, transfer to large, warm bowl. Add browned onion mixture. Toss gently. Add salt, pepper to taste. Sprinkle with Parmesan, parsley. Garnish with tomatoes or red pepper if desired and serve.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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