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Lemon-Basil Pasta
- 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
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.
- 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 (µg) 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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