Instructions: Or shells 2 Tb olive oil 1 md onion, finely chopped 2 cl garlic, thinly sliced 2 carrots, halved lengthwise and thinly sliced - crosswise 1 cn white beans, drained and rinsed (16 oz. can) 1 cp chicken broth 1 ts leaf sage, crumbled 1/4 ts salt 2 Tb lemon juice 1/2 cp grated Parmesan cheese 3 Tb chopped parsley

Cook pasta according to package directions.

Meanwhile, prepare Sauce. Heat oil in large skillet over moderate heat. Add onion; cook, stirring frequently, for 5 minutes or until onion is softened.

Add garlic; cook 1 minute. Add carrot; cook 5 minutes, stirring occasionally. Add beans, broth, sage, and salt; cook 5 minutes, mashing about 1/4 of the beans with wooden spoon against the side of the pan. Add lemon juice; cook 2 minutes. Add Parmesan and parsley.

Drain pasta. Add to skillet and toss with sauce.

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