1 can (15 oz.) small white beans, rinsed and drained
1/2 pound shelled cooked tiny shrimp, rinsed and drained
2 cups rinsed and halved cherry tomatoes
1/4 cup fat-skimmed chicken broth
1/3 cup lemon juice
1/3 cup chopped fresh mint leaves
1/4 cup chopped parsley
How to Make It
In a 6- to 8-quart pan over high heat, bring 2 quarts water to a boil. Add pasta; cook until tender to bite, 9 to 11 minutes. Drain; immerse in cold water. When pasta is cool, in about 3 minutes, drain and pour into a large bowl.
Meanwhile, in a 10- to 12-inch frying pan over high heat, stir onions in oil until limp and slightly browned, about 5 minutes. Add to pasta along with beans, shrimp, cherry tomatoes, broth, lemon juice, mint, and parsley. Mix and add salt to taste.