Vegetarian

Lemon-Basil Pasta takes several minutes to prepare.

Lemon-Basil Pasta takes several minutes to cook.

Lemon-Basil Pasta makes 4 servings.

The ingredients for Lemon-Basil Pasta are:

10 oz dried linguini or desired pasta
1 19 oz can white kidney (cannellini) beans, rinsed and drained
1/2 lemon
3 Tbsp olive oil
1 cup packed fresh basil leaves

Here is how you make Lemon-Basil Pasta:

Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquid; set aside. Drain pasta and beans, cover to keep warm.Meanwhile, finely shred peel from the lemon half (about 2 tsp). In a small skillet heat 1 tablespoon of olive oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.In food processor combine cooked lemon peel, basil, the remaining 2 tablespoons of olive oil, the juice of the half lemon, 1/2 tsp sal, and 1/4 tsp 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 mixtureMakes 4 servingsServing Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user DLR4499.

The nutritional information for Lemon-Basil Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 431.7

• Total Fat: 11.6 g
• Cholesterol: 0.0 mg
• Sodium: 3.7 mg
• Total Carbs: 68.4 g
• Dietary Fiber: 6.3 g
• Protein: 13.7 g