Rating: 3 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 0

Pasta is a dry ingredient that becomes water-rich when cooked. This vegetarian main dish shows off summer-fresh fava beans. If you can't find them, substitute fresh lima beans or even thawed frozen edamame.Water tally: 3.9 ounces.

Alison Ashton
Recipe by Cooking Light August 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: about 1 1/4 cups pasta and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Drain and rinse with cold water; drain. Remove outer skins from beans; discard skins.

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  • Combine basil and next 5 ingredients (through garlic) in a food processor; process until smooth. With processor on, slowly pour oil through food chute, and process until well blended.

  • Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and basil mixture in a large bowl, tossing to coat. Add beans and tomatoes, tossing to combine. Sprinkle with Parmesan cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

335 calories; calories from fat 24%; fat 8.9g; saturated fat 1.9g; mono fat 4.7g; poly fat 1.5g; protein 17.3g; carbohydrates 51.9g; fiber 2.7g; cholesterol 46mg; iron 4.1mg; sodium 411mg; calcium 116mg.
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