Lemon-Herb White Bean & Pasta Primavera

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A light yet satisfying pasta dish featuring al dente pasta tossed with creamy white beans, seasonal vegetables, and a bright lemon-herb sauce. This Mediterranean-inspired vegetarian recipe (high-protein), ready in about 25 minutes, pairs penne pasta, cannellini beans, fresh lemon juice 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 rice, quinoa, or a quick salad. 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

• 8 oz penne pasta
• 1 can (15 oz), drained and rinsed cannellini beans
• 2 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil
• 3 cloves, minced garlic
• 1 tbsp, finely chopped fresh rosemary
• 1 tsp fresh thyme leaves
• 1 medium, thinly sliced zucchini
• 1 cup, halved cherry tomatoes
• 2 tbsp, chopped fresh parsley
• 1 tsp grated lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

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

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook 8 oz penne pasta according to package directions until al dente, reserving 1 cup pasta water before draining.
2. Step 2: While pasta cooks, heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Stir in 1 can (15 oz) drained cannellini beans, 1 tbsp chopped fresh rosemary, 1 tsp fresh thyme leaves, 1 medium thinly sliced zucchini, and 1 cup halved cherry tomatoes. Cook for 4 minutes until vegetables are tender-crisp.
4. Step 4: Add 2 tbsp fresh lemon juice, 1 tsp grated lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine, then add 1/2 cup reserved pasta water and toss until sauce thickens slightly.
5. Step 5: Toss drained penne into the skillet with the vegetables and beans. Add 2 tbsp chopped fresh parsley and toss until pasta is evenly coated and heated through. Add more reserved pasta water if needed to reach desired consistency.