Spaghettini with Limas and Tomatoes
SmartPoints® value per serving
In the spring, make this dish even more delicious by substituting fresh fava beans for the lima beans To get two cups of beans, you'll need about 2 pounds of pods.
Extra virgin olive oil
½ pound(s), (thin spaghetti)
Canned diced tomatoes
29 oz, 2 (14 1/2-ounce) cans fire-roasted tomatoes with garlic
Frozen baby lima beans
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
Begin your meal with a mixed baby greens salad dressed with fresh lemon juice, salt, and pepper.