One-Pot Pasta with Cannellini Beans and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, protein-packed pasta dish cooked entirely in one pot with tender beans, fresh spinach, and lemon brightness. This italian-inspired one pot (vegetarian) ready in about 30 minutes pairs spaghetti, fresh spinach, 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil, add 12 oz spaghetti, and cook for 8 minutes until al dente; reserve 1/2 cup pasta water before draining.
  2. Step 2: Heat 1/4 cup olive oil in a large skillet over medium heat; add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Step 3: Add 1 (15 oz) can rinsed cannellini beans, 3 cups fresh spinach, and 1/2 cup vegetable broth to the skillet; stir until spinach wilts and beans are heated through, about 3 minutes.
  4. Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1 tbsp lemon juice, tossing to combine; cook for 2 minutes until sauce thickens and coats the pasta.
  5. Step 5: Stir in 1/4 cup grated Parmesan cheese and season with salt and black pepper to taste; serve immediately.

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Frequently asked questions

How long does One-Pot Pasta with Cannellini Beans and Spinach 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 Pasta with Cannellini Beans and Spinach?

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 Pasta with Cannellini Beans and Spinach?

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 Pasta with Cannellini Beans and Spinach 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 Pasta with Cannellini Beans and Spinach 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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