One-Pot Lemon Garlic Pasta with Spinach and White Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, protein-packed pasta cooked entirely in one pot with fresh lemon and garlic. This mediterranean-inspired one pot (vegetarian) ready in about 30 minutes pairs penne pasta, low-sodium vegetable broth, (15 oz), drained cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 3.5 (13 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 quarts of water to a rolling boil in a large pot. Add 8 oz penne pasta and 1 tsp salt, cooking for 8 minutes until al dente. Reserve 1 cup pasta water before draining.
  2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a deep skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
  3. Step 3: Stir in drained cannellini beans, 1 1/2 cups vegetable broth, and 1/4 cup reserved pasta water. Bring to a simmer, then add 3 cups fresh spinach and cook for 2 minutes until wilted.
  4. Step 4: Add drained penne pasta to skillet, tossing vigorously. Stir in 1/2 cup grated Parmesan cheese and 2 tbsp lemon juice until sauce coats pasta. If too thick, add 2-3 tbsp reserved pasta water. Season with salt to taste.

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Frequently asked questions

How long does One-Pot Lemon Garlic Pasta with Spinach and White Beans take to make?

Total time is about 30 minutes (10 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 Garlic Pasta with Spinach and White 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 penne pasta from drying out.

Can I substitute ingredients in One-Pot Lemon Garlic Pasta with Spinach and White 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 Spinach and White 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 Spinach and White 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.

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