One-Pot Lemon-Parmesan Pasta with White Beans
Creamy pasta made with pantry staples, featuring lemony white beans and fresh Parmesan for a satisfying weeknight meal. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs ounces pasta, (15 ounces) cannellini beans, vegetable broth 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.
Ingredients
- 12 ounces pasta
- 1 can (15 ounces) cannellini beans
- 2 cups vegetable broth
- 1 lemon
- 1/4 cup fresh parsley
- 1/2 cup Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
Instructions
- Step 1: Bring 4 quarts of water to a boil in a large pot. Add 12 ounces pasta and cook until al dente, reserving 1 cup pasta water before draining.
- Step 2: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes, sautéing for 1 minute until fragrant.
- Step 3: Add 1 can (15 ounces) drained cannellini beans, 2 cups vegetable broth, and 1/4 cup lemon juice. Simmer for 5 minutes until slightly thickened.
- Step 4: Add drained pasta to skillet with 1/2 cup reserved pasta water, stirring until sauce coats pasta. Stir in 1/4 cup minced parsley, 1/2 cup grated Parmesan, and 1 teaspoon salt until creamy. Adjust consistency with more pasta water if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Parmesan Pasta with 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-Parmesan Pasta with 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 ounces pasta from drying out.
Can I substitute ingredients in One-Pot Lemon-Parmesan Pasta with 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-Parmesan Pasta with 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-Parmesan Pasta with 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.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Love how the Italian come through in every bite.
