Cannellini Bean and Rosemary Pasta
A hearty, plant-based pasta dish featuring creamy white beans and fresh rosemary, perfect for weeknight dinners. This pasta (vegetarian) ready in about 35 minutes pairs spaghetti, (15 oz), drained cannellini beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 1 can (15 oz), drained cannellini beans
- 3 tbsp olive oil
- 3 cloves, minced garlic
- 2 tsp finely chopped fresh rosemary
- 1/2 cup vegetable broth
- 1 tsp lemon zest
- 1/4 cup, grated pecorino cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 8 oz spaghetti and cook for 8 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 2 tsp chopped rosemary, sautéing for 1 minute until fragrant but not browned.
- Step 3: Stir in 1 can (15 oz) drained cannellini beans and 1/2 cup vegetable broth, simmering for 2 minutes until slightly thickened. Add drained spaghetti, 1/2 cup reserved pasta water, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until the sauce coats the pasta evenly, adding more pasta water if needed.
- Step 4: Remove from heat and stir in 1/4 cup grated pecorino cheese until melted and creamy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cannellini Bean and Rosemary Pasta take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cannellini Bean and Rosemary Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Cannellini Bean and Rosemary Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cannellini Bean and Rosemary Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cannellini Bean and Rosemary Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
