One-Pot Pasta with Tomato and White Beans
Creamy tomato pasta simmered with cannellini beans and fresh basil, ready in 25 minutes with just one pot to clean. This Italian-inspired one-pot recipe (vegetarian), ready in about 25 minutes, pairs spaghetti, diced tomatoes, white beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 ounces spaghetti
- 14 ounces diced tomatoes
- 15 ounces white beans
- 3 cloves garlic
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil
- 1 teaspoon salt
- 1/4 cup parmesan cheese
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Equipment for this recipe
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Instructions
- Step 1: In a large pot over medium heat, heat 2 tablespoons olive oil. Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes, sautéing for 1 minute until fragrant, avoiding browning.
- Step 2: Add 8 ounces spaghetti, 14 ounces diced tomatoes (with juices), 15 ounces rinsed white beans, and 1 teaspoon salt; stir to combine. Bring to a gentle simmer, reduce heat to low, cover, and cook for 12-15 minutes, stirring occasionally, until spaghetti is tender and sauce thickens.
- Step 3: Stir in 1/4 cup chopped fresh basil, then serve immediately topped with 1/4 cup grated Parmesan cheese.
