One-Pot Lemon and White Bean Pasta
A simple, creamy pasta dish with tender beans, bright lemon, and fresh herbs, ready in 25 minutes. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 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
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 1 can (15 oz), drained and rinsed cannellini beans
- 1 cup vegetable broth
- zest of 1, juice of 1/2 lemon
- 1/2 cup, grated Parmesan cheese
- 1/2 cup, chopped fresh basil
- 1/4 tsp red pepper flakes
- to taste salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent browning.
- Step 2: Stir in 1 can (15 oz) drained cannellini beans, 1 cup vegetable broth, and 1/4 tsp red pepper flakes. Simmer for 3 minutes until slightly thickened.
- Step 3: Add 12 oz spaghetti to the pot, ensuring it's fully submerged. Cover and cook for 10 minutes, stirring once to prevent sticking.
- Step 4: Uncover, add 1/4 cup lemon juice, 1 tbsp lemon zest, 1/2 cup grated Parmesan, and 1/2 cup chopped basil. Stir vigorously for 2 minutes until cheese melts and sauce coats pasta, adding 2 tbsp reserved pasta water if too thick.
- Step 5: Season with salt to taste and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot 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-Pot 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-Pot 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-Pot 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-Pot Lemon and 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
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
