Lemon-White Bean Pasta
A vibrant, protein-packed pasta dish featuring al dente spaghetti tossed with creamy cannellini beans, zesty lemon, and fresh thyme. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs dried spaghetti, large lemon, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 8 oz dried spaghetti
- 1 (15-ounce) can, drained and rinsed cannellini beans
- 1 large lemon
- 2 cloves, minced garlic
- 3 tbsp extra-virgin olive oil
- 1 tbsp, chopped fresh thyme
- 1 tsp for pasta water salt
- to taste freshly ground black pepper
- 1/2 cup, freshly grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of water to a rolling boil and add 1 tsp salt. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1 tbsp chopped thyme, sautéing for 1 minute until fragrant — do not let garlic brown.
- Step 3: Add the drained cannellini beans to the skillet and stir for 2 minutes until warmed through.
- Step 4: Add the drained spaghetti to the skillet with 1/4 cup reserved pasta water, zest of 1/2 lemon, and juice of 1 lemon. Toss vigorously for 1-2 minutes until sauce thickens and coats every strand.
- Step 5: Season with salt and pepper to taste, then stir in 1/2 cup grated Parmesan cheese until melted and evenly distributed.
Frequently asked questions
How long does Lemon-White Bean Pasta take to make?
Total time is about 25 minutes (10 min prep + 15 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-White Bean Pasta?
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 dried spaghetti from drying out.
Can I substitute ingredients in Lemon-White Bean Pasta?
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-White Bean Pasta 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-White Bean Pasta 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.
What others are saying
- ★★★★★
My kids even ate it! So simple and full of flavor, especially with the fresh herbs.
- ★★★★★
A perfect weeknight meal. The white beans gave it such a lovely texture and the lemon zest was fresh.
- ★★★★★
This was a hit at my dinner party! The lemon brightness cut through the creaminess perfectly.
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