skillet penne with tomatoes, cannellini, and olives

2 c low-sodium vegetable or chicken broth
2 c water
8 oz penne pasta
1 pint cherry tomatoes
1 c cannellini beans, rinsed
1/2 c pitted kalamata olives
1/2 c minced fresh basil
1/2 c grated Parmesan cheese
2 t extra-virgin olive oil
fresh lemon juice
kosher salt
freshly ground black pepper

cook broth, water, penne and 1/2 t salt in 12" nonstick skillet over high heat, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes. while pasta is cooking, cut tomatoes in half and chop the olives. once penne is tender, stir in tomatoes, beans, and olives, and continue to cook until they are heated through, about 2 minutes. remove from heat, and stir in basil, parmesan, and oil. season with lemon juice, salt, and pepper to taste.