One-Pan Lemon and White Bean Pasta
A vibrant, weeknight-friendly pasta dish with tender spaghetti tossed in a lemony white bean sauce, finished with fresh herbs and a hint of garlic. This italian-inspired one pot (vegetarian, gluten-free) ready in about 35 minutes pairs spaghetti, olive oil, small onion 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 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
- 12 oz spaghetti
- 2 tbsp olive oil
- 1, finely chopped small onion
- 2 cloves, minced garlic
- 1 (15 oz) can, drained and rinsed white beans
- 1/2 cup vegetable broth
- 1, juiced lemon
- 2 tbsp, chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup, grated Parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil, add 12 oz spaghetti, and cook for 8-10 minutes until al dente; reserve 1/2 cup pasta water before draining.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat; add 1 finely chopped onion and cook for 3-4 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 (15 oz) can drained white beans and 1/2 cup vegetable broth, simmering for 2 minutes to blend flavors.
- Step 4: Add the drained spaghetti to the skillet along with 1/4 cup reserved pasta water and 1/4 cup lemon juice; toss vigorously for 2 minutes until sauce coats the pasta.
- Step 5: Season with 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped parsley; stir in 1/2 cup grated Parmesan until melted and creamy.
Frequently asked questions
How long does One-Pan Lemon and White Bean Pasta 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 One-Pan Lemon and 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 spaghetti from drying out.
Can I substitute ingredients in One-Pan Lemon and 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 One-Pan Lemon and 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 One-Pan Lemon and White Bean Pasta vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This was a hit with my kids! So easy and tasty.
- ★★★★★
Loved it! Quick and delicious, perfect for busy nights.
- ★★★★☆
The lemon and white beans were perfect, but I wish the pasta was a bit more al dente.
