Spaghettini with Limas and Tomatoes
extra virgin olive oil
canned diced tomatoes
29 oz, 2 (14 1/2-ounce) cans fire-roasted tomatoes with garlic
frozen baby lima beans
Master Choice Spaghettini
½ lb, (thin spaghetti)
⅔ cup(s), fresh, torn
- Heat oil in large deep skillet over medium-high heat. Add tomatoes, lima beans, and pepper and bring to boil. Reduce heat and simmer, covered, stirring occasionally, 20 minutes.
- Meanwhile, cook spaghettini according to package directions. Drain pasta and add to tomato mixture, tossing until mixed well. Transfer to serving bowl. Add basil and toss until combined.
- Per serving: 1 1/2 cups