Lemon-Basil Pasta

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76 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 25 mins
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Lemon-Basil Pasta
Ingredients
10
ounces dried linguine or desired pasta
1
19 ounce can white kidney (cannellini) beans, rinsed and drained
1/2
of a lemon
3
tablespoons olive oil
1
cup packed fresh basil leaves
Directions
  1. Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.
  2. Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.
  3. In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.
  4. To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.
Nutrition Facts (Lemon-Basil Pasta)
    Per serving:
  • 452 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 0 mg chol.,
  • 648 mg sodium,
  • 75 g carb.,
  • 9 g fiber,
  • 4 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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