Lemon-White Bean Pasta with Cherry Tomatoes
A bright, simple pasta dish featuring creamy cannellini beans and sweet cherry tomatoes, finished with fresh herbs and lemon zest. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, (15 oz), drained cannellini beans, pint cherry tomatoes 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
- 12 oz spaghetti
- 1 can (15 oz), drained cannellini beans
- 1 pint cherry tomatoes
- 3 tbsp extra virgin olive oil
- 1 lemon
- 1/4 cup, finely chopped fresh basil
- 1 tsp kosher salt
- 1/4 tsp red pepper flakes
Instructions
- 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, 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 1 pint cherry tomatoes and cook for 5 minutes until they burst and release juices, stirring occasionally.
- Step 3: Stir in 1 can (15 oz) drained cannellini beans and 1/4 tsp red pepper flakes, mashing some beans with a fork to create a creamy base. Add 1 tsp kosher salt and the zest of 1 lemon, stirring until fragrant.
- Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until the sauce coats the pasta evenly and thickens slightly.
- Step 5: Remove from heat and stir in 1/4 cup finely chopped fresh basil. Taste and adjust salt if needed.
Frequently asked questions
How long does Lemon-White Bean Pasta with Cherry Tomatoes 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-White Bean Pasta with Cherry Tomatoes?
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 spaghetti from drying out.
Can I substitute ingredients in Lemon-White Bean Pasta with Cherry Tomatoes?
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 with Cherry Tomatoes 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 with Cherry Tomatoes 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
- ★★★★★
Quick, easy, and so refreshing! I made this for a weeknight dinner and my kids devoured it.
- ★★★★★
This dish was a hit with my family! The lemon and white beans were a perfect balance, and the cherry tomatoes added a nice pop of color and sweetness.
- ★★★★☆
Loved the flavors, but the pasta took a bit longer to cook than I expected. Still, it was delicious and healthy.
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