Herb-Infused Lemon Pasta with White Beans and Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, creamy pasta dish with tender white beans, sun-dried tomatoes, and a zesty lemon-garlic sauce that coats every strand perfectly. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 cup sliced mushrooms, sautéing for 4-5 minutes until mushrooms are tender and golden, stirring occasionally.
  3. Step 3: Stir in 2 tbsp chopped sun-dried tomatoes and cook for 1 minute until fragrant.
  4. Step 4: Reduce heat to low, then add 1/4 cup heavy cream and 1/4 cup grated Parmesan cheese, stirring until melted and sauce thickens, about 2 minutes.
  5. Step 5: Add drained spaghetti to skillet and toss to coat, incorporating 1/4 cup reserved pasta water to achieve creamy consistency, cooking for 1 minute until heated through.
  6. Step 6: Season with salt and pepper, then transfer to serving plates and garnish with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Herb-Infused Lemon Pasta with White Beans and Sun-Dried Tomatoes take to make?

Total time is about 40 minutes (15 min prep + 25 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 Herb-Infused Lemon Pasta with White Beans and Sun-Dried Tomatoes?

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 Herb-Infused Lemon Pasta with White Beans and Sun-Dried Tomatoes?

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 Herb-Infused Lemon Pasta with White Beans and Sun-Dried Tomatoes 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 Herb-Infused Lemon Pasta with White Beans and Sun-Dried Tomatoes 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.

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