Zesty sausage-bean toss a hearty meal

Beans are paired with pasta in this one-dish, Italian-style meal. The sauce for the White Bean and Sausage Linguine is a light white sauce with only a little cream; it takes its flavor and texture from the fresh herbs and vegetables.

I used an Italian-style turkey sausage flavored with fennel.

I prefer the smaller Great Northern beans for this recipe. Small cannellini beans also work well but can be hard to find.

A fresh, ripe tomato with Parmesan cheese and chives makes a colorful side dish. Since only a small amount of Parmesan is needed, I like to buy the best quality. Look for Parmigiano-Reggiano stenciled on the rind; that means it has been aged at least two years, producing a melt-in-your-mouth texture.

Wine suggestion: This dish, more savory than spicy, would go nicely with a rich and silky pinot blanc.

Tips: Any type of low-fat sausage can be used. Minced garlic can be found in the produce department. If fresh basil is unavailable, use fresh rosemary or thyme. The fastest way to chop chives is to cut them with a scissors.

WHITE BEAN AND SAUSAGE LINGUINE

1 cup fat-free, low-salt chicken broth, divided use

1 cup frozen diced onion

1 medium red bell pepper, sliced (1 cup)

1 stalk celery, sliced (1-1⁄2 cups)

1 pound low-fat turkey sausage, sliced

1 pound fresh linguine

1 teaspoon minced garlic

1 cup canned Great Northern beans, rinsed and drained

1⁄4 teaspoon crushed red pepper flakes

1 tablespoon light cream

1⁄2 cup fresh basil

Salt and freshly ground black pepper

Preparation

Place large saucepan with three to four quarts water on to boil for the pasta. Heat 1⁄2 cup chicken broth in a medium-size nonstick skillet over medium-high heat. Add onion, red bell pepper, celery and sausage. Sauté 10 minutes. If vegetables start to burn, add another 1⁄2 cup broth.

Add linguine to boiling water. Boil three minutes, or according to package instructions if using dry instead of fresh linguine.

Meanwhile, add garlic, beans, pepper flakes and remaining broth to skillet and sauté five minutes more. Remove from heat and add cream and basil. Add salt and pepper, to taste. Drain pasta and toss with sauce. Serve on individual plates. Makes two servings.

PARMESAN TOMATOES

1 large ripe tomato

1 tablespoon grated Parmesan cheese

1⁄4 cup fresh chives, snipped with a scissors

Salt and freshly ground black pepper

Preparation

Wash and slice tomatoes and layer on a serving plate. Sprinkle evenly with Parmesan cheese and then chives. Add salt and pepper, to taste. Makes two servings.

Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit Linda on her web page at DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.