Sicilian Lemon-Garlic Pasta with White Beans
A bright, tangy pasta dish featuring cannellini beans, zesty lemon, and garlic in a simple olive oil sauce. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs pasta, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 oz pasta
- 4 tbsp olive oil
- 6 cloves garlic
- 1 can cannellini beans
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup fresh parsley
- 1/4 tsp red pepper flakes
- 1/2 cup kalamata olives
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cook 12 oz pasta in a large pot of salted boiling water for 8-10 minutes until al dente, reserving 1 cup pasta water.
- Step 2: Heat 4 tbsp olive oil in a large skillet over medium heat until shimmering, then add 6 minced garlic cloves and 1/4 tsp red pepper flakes, cooking for 2 minutes until golden but not browned.
- Step 3: Add 1 can drained cannellini beans and 1/2 cup pitted kalamata olives, stirring to warm through.
- Step 4: Toss in cooked pasta with 1/2 cup reserved pasta water, 1 tsp lemon zest, and 2 tbsp lemon juice, cooking for 2 minutes until sauce coats pasta.
- Step 5: Remove from heat, stir in 1/4 cup chopped fresh parsley, and serve immediately.
