Lemon-Herb White Bean & Cherry Tomato Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, protein-packed pasta dish featuring cannellini beans, sun-dried tomatoes, and fresh herbs in a bright lemon-herb sauce. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs spaghetti, cannellini beans, cherry tomatoes 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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. Reserve 1/2 cup pasta water before draining.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.
  3. Step 3: Stir in sun-dried tomatoes, halved cherry tomatoes, drained cannellini beans, lemon zest, and 2 tbsp lemon juice. Cook for 4 minutes, stirring gently until tomatoes soften and flavors combine.
  4. Step 4: Add drained spaghetti to the skillet along with 1/4 cup reserved pasta water. Toss vigorously for 2 minutes until sauce coats pasta. Stir in chopped basil, parsley, and remaining 1 tbsp olive oil. Season with salt and pepper to taste.

Related recipes