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Name: Cannellini with Lemon And Basil over Penne
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 Lemon; 1/2 c Fresh basil leaves; shredded; 2 tb olive oil; 1/2 c Fresh parsley chopped; 1 lb Pasta; 1 lg Garlic minced; 1/2 ts Pepper; or more to taste; 1/2 c Plain low-fat yogurt; Salt to taste; 2 c Cannelini beans; cooked,

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INGREDIENTS

1 Lemon
1/2 c Fresh basil leaves; shredded
2 tb olive oil
1/2 c Fresh parsley ; chopped
1 lb Pasta
1 lg Garlic ; minced
1/2 ts Pepper; or more to taste
1/2 c Plain low-fat yogurt
Salt ; to taste
2 c Cannelini beans; cooked,

INSTRUCTIONS

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,

NOTES

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Cannellini with Lemon And Basil over Penne

1 Lemon
1/2 c Fresh basil leaves; shredded
2 tb olive oil
1/2 c Fresh parsley chopped
1 lb Pasta
1 lg Garlic minced
1/2 ts Pepper; or more to taste
1/2 c Plain low-fat yogurt
 Salt to taste
2 c Cannelini beans; cooked,

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 <ellen@qnetix.ca> 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" <ellen@qnetix.ca> on Jun  28, 1999,

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Nutrition

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Serving Size: 1 Serving (180g)
Recipe Makes: 4 servings

Calories: 366
Calories from Fat: 44 (12%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 1.3g
Cholesterol 83.6mg		26 %
Sodium 55.8mg		2 %
Potassium 357.1mg		9 %
Total Carbohydrate 67.1g		20 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 65.6g
Protein 14.9g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 366

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