cup canned cannellini beans (white kidney beans), rinsed well
1/2
cup low sodium chicken or vegetable broth, defatted
1/3
cup chopped fresh cilantro
1/4
cup crumbled feta cheese
Fresh thyme sprigs (optional)
Cook pasta according to package directions. Drain and keep warm.
Meanwhile, heat oil in medium nonstick skillet over medium-high heat until hot. Add garlic; cook and stir 30 seconds or until softened. Do not brown. Add salsa, beans, broth and cilantro; bring just to a boil, stirring occasionally. (If mixture appears too thick, add water, 1 tablespoon at a time, to desired consistency.) To serve, place pasta in large serving bowl. Add salsa mixture; toss to coat well. Sprinkle with feta cheese. Garnish with thyme, if desired.
Click here for printable version
