[Update my dinner status], I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Remove and julienne the lemon zest. Reserve the juice (about 2 tablespoons). 2. Bring a large kettle of salted water to a boil over high heat and add the pasta. (Use penne or other short tubular pasta.) Cook for about 8 minutes, until al dente, while you prepare the sauce. 3. In a large skillet or saute pan over moderate heat, bring the oil to rippling. Add the garlic and saute until it is just golden, about 1 minute. Add the (canned but drained and rinsed) beans, lemon zest and juice, basil, parsley (preferably flat-leaf), pepper, and salt. Toss gently and let the mixture heat through for about 2 or 3 minutes. Reduce the heat to low and keep warm until the pasta is almost cooked. 4. Just before draining the pasta, stir the yogurt into the bean mixture. Drain the pasta in a colander and add it to the sauce, toss to coat well, and transfer to a serving bowl. Serving Ideas : Serve with freshly grated Parmesan or Romano cheese NOTES : This recipe is for a one-dish meal. Heavy cream, creme fraiche, or sour cream can substitute for the yogurt. Entered to MasterCook by Ellen Pickett 1998 but not tested. With plain low-fat yogurt, there are about 13% calories from fat. Recipe by: Sally and Martin Stone, The Instant Bean, p. 150 Posted to EAT-LF Digest by "Ellen Pickett" on Jun 28, 1999, converted by MM_Buster v2.0l.
Cuisine: Uncategorized
Main Ingredient: Beans
Tags:
Beans,
Low fat,
Basil,
Bean,
Olive oil,
Parsley,
Garlic,
Lemon,
Lunch,
Spring,
Savory
[edit]
Groups: [edit]
