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
How to Make It
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.