Skillet Penne with Cherry Tomatoes, Beans and Olives

 

2 cups low-sodium vegetable broth (or chicken broth)

2 cups water

8 ounces penne pasta (2 1/2 cups)

1 pint cherry tomatoes , halved

1 can (15 ounces) cannellini beans , drained and rinsed

1/2 cup chopped pitted kalamata olives

1/2 cup minced fresh basil

1/2 cup grated Parmesan cheese

2 T. extra-virgin olive oil

Fresh lemon juice to taste

 

In a 12″ nonstick skillet, combine broth, water, penne, and 1/2 tsp. salt. Cook over medium high heat, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes. While the pasta cooks, cut the tomatoes and chop the olives. Stir in tomatoes, beans, and olives, and cook until they are heated through, about 2 minutes. Off the heat, stir in basil, Parmesan, and olive oil. Squeeze a lemon over the whole dish, and season with salt and pepper to taste. Serve.