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Add a photoServings: 4
Ingredients
- 1 lb pasta
- 2 Tbsp. extra virgin olive oil
- 1 lrg garlic clove chopped
- 2 c. cannellini beans, cooked liquid removed and rinsed
- 1 x lemon
- 1/2 c. fresh basil leaves shredded
- 1/2 c. fresh parsley minced
- 1/2 tsp pepper or possibly more to taste salt to taste
- 1/2 c. plain low-fat yogurt
Directions
- 1. Remove and julienne the lemon zest. Reserve the juice (about 2 Tbsp.).
- 2. Bring a large kettle of salted water to a boil over high heat and add in the pasta. (Use penne or possibly other short tubular pasta.) Cook for about 8 min, till al dente, while you prepare the sauce.
- 3. In a large skillet or possibly saute/fry pan over moderate heat, bring the oil to rippling. Add in the garlic and saute/fry till it is just golden brown, about 1 minute. Add in the (canned but liquid removed and rinsed) beans, lemon zest and juice, basil, parsley (preferably flat-leaf), pepper, and salt. Toss gently and let the mix heat through for about 2 or possibly 3 min. Reduce the heat to low and keep hot till the pasta is almost cooked.
- 4. Just before draining the pasta, stir the yogurt into the bean mix.
- Drain the pasta in a colander and add in it to the sauce, toss to coat well, and transfer to a serving bowl.
- tested.
- Serving Ideas : Serve with freshly grated Parmesan or possibly Romano cheese
- NOTES :This recipe is for a one-dish meal. Heavy cream, creme fraiche, or possibly lowfat sour cream can substitute for the yogurt.
- With plain low-fat yogurt, there are about 13% calories from fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 4 servings | |
| Calories 612 | |
| Calories from Fat 91 | 15% |
| Total Fat 10.33g | 13% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 404mg | 17% |
| Potassium 663mg | 19% |
| Total Carbs 106.05g | 28% |
| Dietary Fiber 11.0g | 37% |
| Sugars 7.08g | 5% |
| Protein 22.92g | 37% |
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