Rating: 4 stars
67 Ratings
  • 5 star values: 31
  • 4 star values: 13
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 8

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

Gallery

Credit: Kate Mathis

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

452 calories; fat 10g; saturated fat 1g; carbohydrates 75g; mono fat 7g; poly fat 1g; insoluble fiber 9g; sugars 4g; protein 18g; vitamin a 534.5IU; vitamin c 12.4mg; thiamin 0.6mg; riboflavin 0.3mg; niacin equivalents 5.1mg; vitamin b6 0.1mg; folate 177.4mcg; sodium 648mg; potassium 211mg; calcium 101mg; iron 4.7mg.
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