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

This classic Italian dish is easy to prepare and a great complement to many entrees.

White Bean Pasta

½ pound whole-wheat pasta

2 15-ounce cans no-salt added cannellini beans

1 tablespoon olive oil

1 teaspoon butter

1 large onion, sliced thin

2 teaspoons fresh rosemary, chopped fine

¼ teaspoon dried basil

Salt and freshly ground pepper to taste

¼ cup Parmesan cheese, grated

2 tablespoons fresh parsley, chopped (1 teaspoon dried may be substituted)

Cherry tomatoes or red pepper slices (optional)

Cook pasta according to package directions. Halfway through cooking time, add beans. While this is cooking, warm oil, butter in skillet over medium heat. Add onion, rosemary, basil. Saute until onions are lightly browned. When pasta is al dente, drain, transfer to warm serving bowl. Add onion mixture. Toss gently. Add salt, pepper. Sprinkle with Parmesan, parsley. Garnish with tomatoes or red pepper.

Yield: Serves 6.

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

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