One-Pot Lemon Garlic Pasta with Cannellini Beans
A simple, creamy pasta dish featuring tender spaghetti coated in a lemon-garlic sauce with creamy cannellini beans and fresh basil. 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 450 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, zested and juiced lemon
- 1 can (15 oz), rinsed and drained cannellini beans
- 1/2 cup, chopped basil
- 1/2 cup pasta water
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: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant, avoiding browning.
- Step 3: Stir in lemon zest and juice, then add drained cannellini beans and 1/2 cup reserved pasta water. Cook for 2 minutes until sauce thickens slightly.
- Step 4: Add drained spaghetti to skillet and toss until coated. Stir in 1/2 cup chopped basil and season with salt and pepper to taste. Cook for 1 minute until pasta is heated through and sauce clings to strands.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon Garlic Pasta with Cannellini Beans take to make?
Total time is about 35 minutes (10 min prep + 25 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 Garlic Pasta with Cannellini Beans?
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 Garlic Pasta with Cannellini Beans?
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 Garlic Pasta with Cannellini Beans 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 Garlic Pasta with Cannellini Beans 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 and easy, as promised. The whole family devoured it. Will make again for dinner parties.
- ★★★★★
Absolutely delicious! The lemon and garlic combo is perfect, and the cannellini beans add great texture. Made it for date night and my partner loved it.
- ★★★★☆
Perfect for busy weeknights. Took about 25 minutes as stated. The beans made it hearty and satisfying.
