"Lemon-Kissed Linguine with Garlicky White Bean Sauce" (page 209) takes a handful of basic ingredients and transforms them into a delicious, quick, and filling meal. White kidney beans, also known as cannellini, are the basis of a simple sauce of beans, garlic, fresh squeezed lemon juice, oregano, and basil. The sauce is mixed with cooked linguine, topped with fresh minced parsley, and served hot out of the skillet. If you omit the 3 tablespoons of oil used for sautéing the veggies, there really is no other liquid to meld the ingredients together. To get around this, I took ½ cup veggie broth and used some of it to sauté the veggies, and the rest to stir back into the skillet (instead of using reserved pasta cooking liquid as called for in the recipe). As a personal preference, I only used 8 ounces of linguine, as opposed to the 1 pound the recipe called for. (I tend to like my pasta dishes a little saucier than what most recipes call for.) With the reduced amount of pasta, my husband and I almost ate the entire dish in one sitting!
Keeping it "McDougall Friendly" checklist:
ü Omit the oil when sautéing the veggies; instead use a non-stick skillet and/or broth, water, or sherry as a sauté liquid.
ü Use whole grain linguine (or another variety of noodles).