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

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

A bright, protein-rich pasta dish featuring sun-dried tomatoes, cannellini beans, and a fragrant lemon-herb sauce. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs pasta, cannellini beans, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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.

Prep: 15 min Cook: 20 min Serves 2 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package directions until al dente, reserving 1/2 cup pasta water before draining.
  2. Step 2: While pasta cooks, drain and rinse 1 can cannellini beans. Finely chop 1/4 cup sun-dried tomatoes.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/2 tsp dried oregano, sautéing for 1 minute until fragrant.
  4. Step 4: Stir in sun-dried tomatoes, drained beans, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 3 minutes, then add 1/4 cup reserved pasta water and 1 tsp lemon zest.
  5. Step 5: Toss drained pasta into the skillet, adding more pasta water if needed to create a glossy sauce. Stir in 1/4 cup chopped fresh parsley and serve immediately.

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Frequently asked questions

How long does Lemon-Herb Pasta with Sun-Dried Tomatoes and White Beans 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 Lemon-Herb Pasta with Sun-Dried Tomatoes and White Beans?

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

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-Herb Pasta with Sun-Dried Tomatoes and White Beans for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Herb Pasta with Sun-Dried Tomatoes and White Beans 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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