Simmered Sun-Dried Tomato and White Bean Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty vegetarian pasta dish where sun-dried tomatoes and creamy white beans meld into a vibrant sauce, perfect for weeknight dinners. This Italian-inspired vegetarian recipe, ready in about 35 minutes, pairs spaghetti, white beans, olive oil 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: 15 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 1/4 cup olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
  3. Step 3: Add 1/2 cup chopped sun-dried tomatoes and 1/2 cup vegetable broth to the skillet, stirring to combine. Bring to a simmer and cook for 3 minutes until slightly thickened.
  4. Step 4: Add the drained spaghetti and 1/4 cup reserved pasta water to the skillet, tossing to coat. Stir in 1 can (15 oz) drained white beans and 1/4 cup fresh basil, cooking for 2 minutes until heated through.
  5. Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper. Serve immediately with 1/4 cup grated Parmesan cheese sprinkled on top.

Related recipes