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 simple, satisfying pasta dish with sun-dried tomatoes and cannellini beans in a vibrant tomato-basil sauce, ready in 30 minutes. This Italian-inspired pasta recipe (gluten-free), ready in about 30 minutes, pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown.
  3. Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and 15 oz rinsed cannellini beans, then add 1/2 cup vegetable broth. Simmer for 3 minutes until the sauce thickens slightly.
  4. Step 4: Add the drained spaghetti to the skillet with 1/4 cup reserved pasta water. Toss vigorously for 2 minutes until the sauce coats the pasta evenly.
  5. Step 5: Stir in 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper. Serve immediately with 1/4 cup grated Parmesan cheese.

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