Lemon-Basil Pasta
Recipe from
Better Homes and Gardens
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.
Servings:
4
Total Time:
25 mins
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Ingredients
-
10 ouncesdried linguine or desired pastasee savings
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119 ounce can white kidney (cannellini) beans, rinsed and drainedsee savings
-
1/2of a lemonsee savings
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3 tablespoonsolive oilsee savings
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1 cuppacked fresh basil leavessee savings
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Directions
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.
Nutrition information
Per serving: Calories 452, Total Fat 10 g, Sodium 648 mg, Carbohydrate 75 g, Fiber 9 g, Protein 18 g,
Percent Daily Values are based on a 2,000 calorie diet
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an awesome hat & attending the Kentucky Derby has officially been added to my bucket list. Favorite supper: Lemon Basil Pesto Pasta . Thinking my obsession with lemons from last summer will surely continue this year with fresh and easy suppers read more...
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