Lemon-Basil Pasta

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Nutritional Info
  • 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

View full nutritional breakdown of Lemon-Basil Pasta calories by ingredient
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Number of Servings: 4


    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


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 mixture

Makes 4 servings

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user DLR4499.

TAGS:  Vegetarian Meals |

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