Spaghettini with limas and tomatoes

7
Points®
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Toss together this simple, six-ingredient pasta dish in just 30 minutes. Frozen lime beans are super filling and take the place of meat in this vegetarian dish. Canned tomatoes and basil come together in a simple sauce still packed with fresh flavor. Add a little extra basil for a pop of color. 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. Complete your meal with a mixed baby greens salad dressed with fresh lemon juice, salt, and pepper.

Ingredients

Extra virgin olive oil

1 Tbsp

Uncooked capellini

½ pound(s), (thin spaghetti)

Canned diced tomatoes

29 oz, 2 (14 1/2-ounce) cans fire-roasted tomatoes with garlic

Frozen baby lima bean

2 cup(s)

Black pepper

½ tsp

Fresh basil

cup(s), fresh, torn

Instructions

  1. 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.
  2. Meanwhile, cook capellini 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.
  3. Per serving: 1 1/2 cups