Lemon-Basil Pasta

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.

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  • 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
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.
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 information

Per Serving: cal. (kcal) 452, Fat, total (g) 10, chol. (mg) 0, sat. fat (g) 1, carb. (g) 75, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 4, pro. (g) 18, vit. A (IU) 534.49, vit. C (mg) 12.4, Thiamin (mg) 0.64, Riboflavin (mg) 0.29, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.14, Folate (g) 177.4, Cobalamin (Vit. B12) (g) 0, sodium (mg) 648, Potassium (mg) 211, calcium (mg) 100.97, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
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