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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