INGREDIENTS

INSTRUCTIONS

Remove and julienne the lemon zest. Reserve the juice (about 2
tablespoons). 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. 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.
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, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 96
Total Fat: 10.8g
Cholesterol: 10.9mg
Sodium: 551.1mg
Potassium: 368.8mg
Carbohydrates: 23g
Fiber: 4.7g
Sugar: 8.1g
Protein: 8g