Lemon-Pesto Pasta

Any vegetable you love can stand in for the green beans in this vegetarian pasta dinner.

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  • Makes: 1 servings
  • Serving Size: 2 cups each
  • Makes: 2 cups
  • Start to Finish: 20 mins
  • Cook: 10 mins
  • Stand: 2 mins

Lemon-Pesto Pasta

Directions

  1. In a small saucepan boil 1/2 cup multigrain penne pasta in water for 9 minutes. Remove from heat. Add 1/2 cup cannellini beans, rinsed and drained, and 1/2 cup cooked cut green beans to pan. Cover; let stand for 2 minutes. Reserve 2 Tbsp. cooking water. Drain pasta mixture. Return to pan with reserved cooking water, 1 to 2 Tbsp. purchased basil pesto, and 1 tsp. lemon juice to pan; toss to coat. Sprinkle with 1 Tbsp. Parmesan cheese and dash crushed red pepper. Serve with lemon wedges.
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Nutrition Facts (Lemon-Pesto Pasta)

  • Per serving:
  • 387 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 9 mg chol. ,
  • 543 mg sodium ,
  • 55 g carb. ,
  • 12 g fiber ,
  • 5 g sugar ,
  • 19 g pro.
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