Lemon-Dill Pasta with White Beans and Spinach
Light and fresh pasta tossed with creamy white beans, wilted spinach, and bright lemon-dill sauce. This italian-american-inspired pasta (high-protein) ready in about 30 minutes pairs ounces spaghetti, tablespoons olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 ounces spaghetti
- 2 tablespoons olive oil
- 1 shallot
- 2 cloves garlic
- 1 cup white beans
- 4 ounces fresh spinach
- 1 lemon
- 2 tablespoons fresh dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 ounces spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 minced shallot and 2 minced garlic cloves, sautéing for 2-3 minutes until fragrant and softened.
- Step 3: Stir in 1 cup drained white beans and 4 ounces fresh spinach, cooking until spinach wilts completely, about 2 minutes.
- Step 4: Add drained spaghetti to skillet with 1/4 cup reserved pasta water, lemon zest from 1 lemon, lemon juice from 1 lemon, and 2 tablespoons chopped fresh dill. Toss vigorously for 1 minute until sauce thickens and coats pasta. Season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 cup grated Parmesan cheese until melted.
Frequently asked questions
How long does Lemon-Dill Pasta with White Beans and Spinach take to make?
Total time is about 30 minutes (10 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 Lemon-Dill Pasta with White Beans and Spinach?
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 ounces spaghetti from drying out.
Can I substitute ingredients in Lemon-Dill Pasta with White Beans and Spinach?
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 Spinach 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 Spinach high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple, quick, and delicious. Made it for my kids and they ate it all up.
- ★★★★★
A great twist on pasta night. The dill and lemon combo is divine.
- ★★★★★
My family loved the white beans and spinach in this dish. Very healthy and flavorful.
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