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
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4 servings|
|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 %|
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Calories per serving: 366
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