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1.
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Remove and julienne the lemon zest.
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Reserve the juice (about 2 Tbsp.
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).
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2.
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Bring a large kettle of salted water to a boil over high heat and add in the pasta.
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(Use penne or possibly other short tubular pasta.)
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Cook for about 8 min, till al dente, while you prepare the sauce.
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3.
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In a large skillet or possibly saute/fry pan over moderate heat, bring the oil to rippling.
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Add in the garlic and saute/fry till it is just golden brown, about 1 minute.
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Add in the (canned but liquid removed and rinsed) beans, lemon zest and juice, basil, parsley (preferably flat-leaf), pepper, and salt.
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Toss gently and let the mix heat through for about 2 or possibly 3 min.
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Reduce the heat to low and keep hot till the pasta is almost cooked.
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4.
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Just before draining the pasta, stir the yogurt into the bean mix.
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Drain the pasta in a colander and add in it to the sauce, toss to coat well, and transfer to a serving bowl.
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tested.
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Serving Ideas : Serve with freshly grated Parmesan or possibly Romano cheese
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NOTES :This recipe is for a one-dish meal.
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Heavy cream, creme fraiche, or possibly lowfat sour cream can substitute for the yogurt.
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With plain low-fat yogurt, there are about 13% calories from fat.
