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Receta Cannellini With Lemon And Basil Over Penne
by Global Cookbook

Cannellini With Lemon And Basil Over Penne
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Ingredientes

  • 1 lb pasta
  • 2 Tbsp. extra virgin olive oil
  • 1 lrg garlic clove chopped
  • 2 c. cannellini beans, cooked liquid removed and rinsed
  • 1 x lemon
  • 1/2 c. fresh basil leaves shredded
  • 1/2 c. fresh parsley minced
  • 1/2 tsp pepper or possibly more to taste salt to taste
  • 1/2 c. plain low-fat yogurt

Direcciones

  1. Remove and julienne the lemon zest. Reserve the juice (about 2 Tbsp.).
  2. Bring a large kettle of salted water to a boil over high heat and add in the pasta. (Use penne or possibly other short tubular pasta.) Cook for about 8 min, till al dente, while you prepare the sauce.
  3. In a large skillet or possibly saute/fry pan over moderate heat, bring the oil to rippling. Add in the garlic and saute/fry till it is just golden brown, about 1 minute. Add in the (canned but liquid removed and rinsed) beans, lemon zest and juice, basil, parsley (preferably flat-leaf), pepper, and salt. Toss gently and let the mix heat through for about 2 or possibly 3 min. Reduce the heat to low and keep hot till the pasta is almost cooked.
  4. Just before draining the pasta, stir the yogurt into the bean mix.
  5. Drain the pasta in a colander and add in it to the sauce, toss to coat well, and transfer to a serving bowl.
  6. tested.
  7. Serving Ideas : Serve with freshly grated Parmesan or possibly Romano cheese
  8. NOTES :This recipe is for a one-dish meal. Heavy cream, creme fraiche, or possibly lowfat sour cream can substitute for the yogurt.
  9. With plain low-fat yogurt, there are about 13% calories from fat.