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Photo of Tagliatelle with lima beans, tomatoes, and basil by WW

Tagliatelle with lima beans, tomatoes, and basil

7
Points®
Total Time
16 min
Prep
8 min
Cook
8 min
Serves
4
Difficulty
Easy
Use any shape of pasta you have on hand for this dish, and instead of grape tomatoes, you can use two medium chopped tomatoes.

Ingredients

Uncooked pasta

6 oz, tagliatelle or fettuccine

Frozen baby lima bean

1 cup(s)

Olive oil

1 Tbsp

Garlic

3 clove(s), minced

Red pepper flakes

⅛ tsp

Grape tomatoes

3 cup(s), halved

Table salt

¾ tsp

Black pepper

¼ tsp

Fresh basil

⅓ cup(s), thinly sliced

Grated Parmesan cheese

¼ cup(s)

Instructions

  1. Cook pasta according to package directions, adding lima beans during last 5 minutes of cooking. Drain, reserving ½ cup cooking water.
  2. Meanwhile, heat oil in large skillet over medium heat. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes, salt, and black pepper and cook, stirring often, until tomatoes begin to soften, about 4 minutes.
  3. Add pasta mixture to skillet. Stir in enough reserved pasta cooking water to moisten. Cook, tossing gently, until heated through, about 1 minute.
  4. Remove from heat and stir in basil. Divide evenly among 4 plates and sprinkle each serving with 1 tablespoon Parmesan.
  5. Serving size: about 1½ cups

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