Lemon-Basil Pasta | Midwest Living

Lemon-Basil Pasta

Lemon-Basil Pasta

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  • Makes: 4 servings
  • Start to Finish 25 mins

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  • 10 ounces dried linguine or desired pasta
  • 1 19 - ounce can white kidney (cannellini) beans, rinsed and drained
  • 1/2 of a lemon
  • 3 tablespoons olive oil
  • 1 cup packed fresh basil leaves


  1. Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.
  2. Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.
  3. In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.
  4. To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.

Nutrition Facts

(Lemon-Basil Pasta)

Servings Per Recipe 4, vit. C (mg) 12, Fat, total (g) 10, Riboflavin (mg) 0, chol. (mg) 0, carb. (g) 75, Thiamin (mg) 1, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 5, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 7, Folate (µg) 177, sugar (g) 4, sodium (mg) 648, iron (mg) 5, fiber (g) 9, calcium (mg) 101, cal. (kcal) 452, vit. A (IU) 534, Potassium (mg) 211, pro. (g) 18

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