One-Pot Lemon Garlic Pasta with White Beans

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, protein-packed pasta dish simmered with lemony white beans and cherry tomatoes, ready in 30 minutes. This Italian pasta recipe (vegetarian), ready in about 30 minutes, pairs spaghetti, olive oil, and garlic for a weeknight-friendly dinner. Each serving lands at about 325 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 "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 325 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz spaghetti
2 tbsp olive oil
4 cloves garlic, minced
1/4 cup lemon juice
1 can (15 oz) white beans, drained and rinsed
1/2 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
1/2 tsp red pepper flakes
1/4 cup Parmesan cheese, grated

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying GuideThat guide’s top pick: All-Clad HA1 Hard Anodized 10- and 12-Inch Fry Pan Set on Amazon → (affiliate link)

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 8 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 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant and garlic turns golden (do not brown).
Step 3: Stir in 1 can (15 oz) drained white beans and 1/2 cup halved cherry tomatoes, cooking for 2 minutes until tomatoes soften slightly.
Step 4: Add the drained spaghetti to the skillet with 1/4 cup reserved pasta water and 1/4 cup fresh lemon juice. Toss vigorously for 2 minutes until sauce thickens and coats the pasta.
Step 5: Remove from heat, stir in 1/4 cup chopped parsley and 1/4 cup grated Parmesan cheese until melted. Season with salt and black pepper to taste.