| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans/legum, Low fat |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Pasta |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Garlic clove; minced |
| 2 |
c |
Cannelini beans; cooked, drained and rinsed |
| 1 |
|
Lemon |
| 1/2 |
c |
Fresh basil leaves; shredded |
| 1/2 |
c |
Fresh parsley; chopped |
| 1/2 |
ts |
Pepper; or more to taste |
|
|
Salt; to taste |
| 1/2 |
c |
Plain low-fat yogurt |
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 <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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