One-Pot Pasta with Lemon and Cannellini Beans
Creamy pasta made with white beans and fresh lemon, ready in 20 minutes with minimal cleanup. This italian-inspired pasta ready in about 30 minutes pairs penne pasta, cannellini beans, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 8 oz penne pasta
- 15 oz cannellini beans
- 1 lemon
- 2 tbsp olive oil
- 3 cloves garlic
- 1/2 cup vegetable broth
- 1/4 cup Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz penne pasta and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 15 oz drained cannellini beans and 1/2 cup vegetable broth, cooking for 2 minutes until heated through.
- Step 4: Add drained pasta to skillet along with 1/4 cup fresh lemon juice, 2 tbsp lemon zest, and 1/2 tsp salt. Toss to combine.
- Step 5: Add 1/4 cup reserved pasta water and 1/4 cup grated Parmesan cheese, stirring until sauce thickens and coats pasta (about 2 minutes).
- Step 6: Season with 1/4 tsp black pepper and stir in 1/4 cup chopped parsley. Serve immediately.
Frequently asked questions
How long does One-Pot Pasta with Lemon and Cannellini 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 Pasta with Lemon and 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 penne pasta from drying out.
Can I substitute ingredients in One-Pot Pasta with Lemon and 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 Pasta with Lemon and 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.
What goes well with One-Pot Pasta with Lemon and Cannellini Beans?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Quick and tasty! My family loved the fresh lemon flavor.
- ★★★★★
Loved it! The lemon and beans were a perfect combo. Made it for date night and it was a hit.
- ★★★★☆
Delicious, but the beans were a bit undercooked. I'll adjust the timing next time.
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