Monday, March 28, 2011
Shells with Beans in Lemon Butter Sauce
Source: New Complete Vegetarian
Makes 4-6 servings
12 ounces whole wheat pasta shells
15 oz can red kidney beans (undrained)
15 oz can cannellini beans (undrained)
4 TB butter
2 TB lemon juice
1/2 cup chopped fresh parsley
black pepper to taste
grated parmesan to top
1. In large pot, cook the pasta according to package directions. Drain & place back in pot.
2. Melt butter in medium saucepan. Stir in lemon juice and parsley & cook a little more. Add beans with their liquid; heat through gently & stir into pasta. Season with pepper & additional parsley, if desired. Divide onto plates and top with parmesan.