7

Spaghettini with Limas, Tomatoes, and Basil

Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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.
Ingredients

extra virgin olive oil

1 Tbsp

canned diced tomatoes

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

frozen baby lima beans

2 cup(s)

black pepper

½ tsp

Master Choice Spaghettini

½ lb, (thin spaghetti)

basil

0 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 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.
  3. Per serving: 1 1/2 cups
Notes
Begin your meal with a mixed baby greens salad dressed with fresh lemon juice, salt, and pepper.

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