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Categories:
olive oil onion garlic hearts Great Northern beans Gemelli salt freshly ground black pepper fresh basil Parmesan cheese
Viewed: 93 - Published at: 5 years agoIngredients
- 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
Method
- 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.
- Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/3 cup cooking liquid.
- Combine pasta, onion mixture, reserved cooking liquid, and remaining ingredients in a large bowl. Toss well.
