Protein-packed cannellini beans, lemon zest, and heady fresh basil fill this made-in-minutes pasta dish with fresh summer flavors. To store extra basil, snip a quarter-inch from its stems, stand it in a glass filled with about an inch of water, cover loosely with a plastic bag, and refrigerate.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.

Nutrition Facts

452 calories; 10 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 648 mg sodium. 211 mg potassium; 75 g carbohydrates; 9 g fiber; 4 g sugar; 18 g protein; 0 g trans fatty acid; 534 IU vitamin a; 12 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 177 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 5 mg iron;

Reviews (1)

67 Ratings
  • 5 star values: 31
  • 4 star values: 13
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 8
Rating: Unrated
08/10/2015
Recipe was pretty good but needs fresh garlic at the end.