Simmered Three-Bean Pasta with Tomato Basil Sauce

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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 featuring a medley of beans simmered in a fresh tomato basil sauce, perfect for weeknight dinners. This Italian-inspired pasta recipe (vegetarian), ready in about 45 minutes, pairs spaghetti, cannellini beans, kidney beans 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: 30 min Serves 4 Italian cuisine 450 cal/serving

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Ingredients

12 oz spaghetti
1 can (15 oz), drained and rinsed cannellini beans
1 can (15 oz), drained and rinsed kidney beans
1 can (14.5 oz) diced tomatoes
2 cups, thinly sliced fresh basil
3 tbsp olive oil
4 cloves, minced garlic
1/4 tsp red pepper flakes
to taste salt
to taste black pepper
1/2 cup, grated Parmesan cheese

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: Heat 3 tbsp olive oil in a large saucepan over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant—do not let garlic brown.
Step 3: Stir in 1 can (15 oz) drained and rinsed cannellini beans, 1 can (15 oz) drained and rinsed kidney beans, and 1 can (14.5 oz) diced tomatoes. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
Step 4: Add 2 cups thinly sliced fresh basil and season with salt and black pepper to taste. Toss in the drained spaghetti and 1/2 cup reserved pasta water, stirring until sauce coats pasta evenly.
Step 5: Divide among bowls and top each serving with 1/2 cup grated Parmesan cheese.