Lemon Basil Pasta
Lemon Basil White Bean Pasta is a light pasta dish mixing your favorite pasta, white beans, lemon juice, fresh basil and Parmesan cheese. This pasta dish uses minimal ingredients making it a very easy weeknight dish. To make this a healthier dish try whole wheat pasta, lentil or chickpea pasta.
Servings: 6
Ingredients
- 1 lb. medium sized pasta {try whole wheat}, lentil or chickpea pasta for a healthier option}
- 1/4 cup extra virgin olive oil, divided
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper {optional}
- 1 cup of fresh basil, finely shredded plus more for garnish
- 1 lemon, juiced and zested
- 1 - 15 ounce can Cannelini Beans {or try chickpeas or kidney beans}, drained and rinsed
- salt and pepper to taste
- Freshly grated Parmesan cheese for garnish
- Additional fresh basil for garnish
- Fresh parsley for garnish
Instructions
- Boil the pasta according to the package. Once the pasta is done cooking save 1/2 cup of pasta water and drain the pasta and set aside.
- In a large skillet heat 2 tbsp. olive oil over medium heat. Add the garlic and sauté for 2 minutes.
- Add the dried oregano, crushred red pepper and sauté for another minute.
- Add the pasta, white beans, remaining olive oil, lemon juice and lemon zest and mix well. Add the reserved pasta in small amounts until you reach the desired consistency for the lemon sauce mixing continuously.
- Garnish the pasta with Parmesan cheese {optional}, fresh parsley and basil.
Notes
- You can sub in chickpeas or kidney beans for the white beans.
- Try adding a green like arugula, spinach or kale. Add it at the end of and stir until the greens are wilted.
- You can sub the basil for dill or parsley if you need to.