Lemon-Infused Pasta with White Beans and Spinach

Name: Lemon-Infused Pasta with White Beans and Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz spaghetti; 1 can (15 oz), drained cannellini beans; 3 cups fresh spinach; 2 tbsp juice, 1 tsp zest lemon; 3 tbsp olive oil; 2 cloves, minced garlic; 1/4 cup, chopped fresh basil; 1/2 tsp salt

A bright, light pasta dish featuring tender cannellini beans and wilted spinach in a zesty lemon-herb dressing.

Cuisine: Italian

Category: Pasta

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

8 oz spaghetti
1 can (15 oz), drained cannellini beans
3 cups fresh spinach
2 tbsp juice, 1 tsp zest lemon
3 tbsp olive oil
2 cloves, minced garlic
1/4 cup, chopped fresh basil
1/2 tsp salt

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to brown.
Step 3: Stir in 1 can drained cannellini beans and 3 cups fresh spinach, cooking until spinach wilts completely, about 2 minutes.
Step 4: Add drained pasta, 2 tbsp lemon juice, 1 tsp lemon zest, 1/4 cup chopped basil, and 1/2 tsp salt to the skillet. Toss vigorously for 2 minutes, adding reserved pasta water as needed to create a light, glossy sauce that coats the strands.