Lemon-Dill Pasta with White Beans
A bright, protein-packed pasta dish with tender beans and fresh herbs, ready in 25 minutes. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs spaghetti, canned white beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 12 oz spaghetti
- 1 can (15 oz), drained canned white beans
- 3 tbsp olive oil
- 2 tsp lemon zest
- 3 tbsp, chopped fresh dill
- 2 cloves, minced garlic
- 1/2 cup vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring 4 quarts of salted water to a boil in a large pot. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Stir in 1 can drained white beans, 2 tsp lemon zest, 3 tbsp chopped dill, 1/2 cup vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3 minutes until slightly thickened.
- Step 4: Add drained spaghetti to the skillet and toss with 1/4 cup reserved pasta water until the sauce coats each strand evenly and glossy, about 2 minutes.









