Lemon-Basil Pasta

• servings: 4 servings
• total time: 25 minutes

Ingredients

10 ounce dried linguine or desired pasta

1 19 ounce can white kidney (cannellini) beans, rinsed and drained

½ of a lemon

3 tablespoon olive oil

1 cup packed fresh basil leaves

Directions

Cook Pasta and Beans

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.

Prepare Lemon Peel

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.

Mix Lemon-Basil Sauce

In a food processorcombine 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.

Toss and Serve

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

Nutrition

• Calories: 452 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Sodium: 648 mg
• Total Carbohydrate: 75 g
• Total Sugars: 4 g
• Protein: 18 g