The pasta for this dish can be cooked, drained, rinsed well with cold water, lightly tossed with a little oil and refrigerated up to three days before assembling.
Salt, to taste
1 (16-ounce) box bow ties or farfalle
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1 tablespoon extra-virgin olive oil
1 medium Spanish onion, chopped
2 cloves garlic, minced
1 (15-ounce) can white beans (cannellini beans), drained and rinsed
1 / 2 cup chopped fresh basil
Juice of 1 lemon
1 / 4 teaspoon crushed dried red pepper flakes
Makes 4 to 6 servings.
Bring a large pot of salted water to boil. Add the pasta and cook according to package directions until al dente. Drain pasta and set aside.
Heat oil in a large saute pan over medium heat.
Add onions and garlic and saute 3 minutes until softened. Add drained pasta and combine. Add beans, basil, lemon juice and crushed red pepper flakes; stir well. Season with salt and serve.
Per serving: 362 calories, 10 percent calories from fat, 4 g total fat, .6 g saturated fat, no cholesterol, 69 g carbohydrates, 6 g total fiber, 5 g total sugars, 63 g net carbs, 14 g protein.
@MA Shirttail:Readers may write to Steve Petusevsky at Vegetarian Today, South Florida Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, Fla. 33301-2293, or send an e-mail with your full name, address and telephone number to dhartzsun-sentinel.com with “Vegetarian Today” in the subject line. Personal replies are not possible.