1 pound pasta
2 tablespoons olive oil
1 large garlic clove, minced
2 cups cannelini beans, cooked, drained and rinsed
1 lemon
1/2 cup fresh basil leaves, shredded
1/2 cup fresh parsley, chopped
1/2 teaspoon pepper, or more to taste
salt, to taste
1/2 cup plain low-fat yogurt
Remove and julienne the lemon zest. Reserve the juice (about 2 tablespoons).
Bring a large kettle of salted water to a boil over high heat and add the pasta. (Use penne or other short tubular pasta.) Cook for about 8 minutes, until al dente, while you prepare the sauce.
In a large skillet or saute pan over moderate heat, bring the oil to rippling. Add the garlic and saute until it is just golden, about 1 minute.
Add the (canned but drained and rinsed) beans, lemon zest and juice, basil, parsley (preferably flat-leaf), pepper, and salt. Toss gently and let the mixture heat through for about 2 or 3 minutes. Reduce the heat to low and keep warm until the pasta is almost cooked.
Just before draining the pasta, stir the yogurt into the bean mixture. Drain the pasta in a colander and add it to the sauce, toss to coat well, and transfer to a serving bowl.