Spaghettini with Limas, Tomatoes, and Basil
- Total Time
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 oil1 Tbsp
canned diced tomatoes29 oz, 2 (14 1/2-ounce) cans fire-roasted tomatoes with garlic
frozen baby lima beans2 cup(s)
black pepper½ tsp
Master Choice Spaghettini½ lb, (thin spaghetti)
basil⅔ 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