Lemon-Dill Pasta with White Beans and Asparagus
A light yet satisfying pasta dish featuring tender asparagus and creamy white beans in a bright lemon-dill sauce. This italian-inspired pasta (vegetarian, dairy-free) ready in about 33 minutes pairs pasta, asparagus, (15 oz, drained) cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 pasta
- 12 oz asparagus
- 1 can (15 oz, drained) cannellini beans
- 3 tbsp lemon juice
- 2 tbsp fresh dill
- 4 tbsp olive oil
- 3 cloves garlic
- 1/4 cup parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz pasta and cook until al dente. Reserve 1/2 cup pasta water before draining.
- Step 2: Snap off tough ends of 12 oz asparagus. Cut into 1-inch pieces. Heat 2 tbsp olive oil in a skillet over medium-high. Add asparagus and cook for 5-6 minutes until crisp-tender. Add 3 minced garlic cloves and 2 tbsp fresh dill, cooking for 1 minute until fragrant.
- Step 3: Stir 1 can (15 oz) drained cannellini beans into skillet with asparagus. Add 3 tbsp lemon juice and 1/4 cup grated parmesan. Toss in drained pasta, adding reserved pasta water 1 tbsp at a time until sauce coats strands. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Pasta with White Beans and Asparagus take to make?
Total time is about 33 minutes (15 min prep + 18 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 Lemon-Dill Pasta with White Beans and Asparagus?
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 pasta from drying out.
Can I substitute ingredients in Lemon-Dill Pasta with White Beans and Asparagus?
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 Lemon-Dill Pasta with White Beans and Asparagus 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 Lemon-Dill Pasta with White Beans and Asparagus vegetarian?
Yes — this recipe is tagged vegetarian, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to pasta dish. We make it weekly.
- ★★★★★
My whole family loved this.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
