One-Pot Pasta with Lemon and Cannellini Beans

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Creamy pasta made with white beans and fresh lemon, ready in 30 minutes with minimal cleanup. This Italian-inspired pasta recipe, 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

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Instructions

1. 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.
2. 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.
3. Step 3: Stir in 15 oz drained cannellini beans and 1/2 cup vegetable broth, cooking for 2 minutes until heated through.
4. 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.
5. 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).
6. Step 6: Season with 1/4 tsp black pepper and stir in 1/4 cup chopped parsley. Serve immediately.