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Lemon-Basil Pasta

Makes: 4 servings
Start to Finish 25 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 452,
  • Fat, total (g) 10,
  • sat. fat (g) 1,
  • carb. (g) 75,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 9,
  • sugar (g) 4,
  • pro. (g) 18,
  • vit. A (IU) 534,
  • vit. C (mg) 12,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 177,
  • sodium (mg) 648,
  • Potassium (mg) 211,
  • calcium (mg) 101,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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