Sun-Dried Tomato & White Bean Pasta Primavera
A vibrant one-pot pasta with sun-dried tomatoes, creamy white beans, and seasonal vegetables, ready in 35 minutes. This mediterranean-inspired one pot (vegetarian) ready in about 35 minutes pairs spaghetti, sun-dried tomatoes in oil, cannellini beans 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 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 oz spaghetti
- 4 oz sun-dried tomatoes in oil
- 1 can (15 oz), drained cannellini beans
- 1 medium, thinly sliced zucchini
- 3 cloves, minced garlic
- 3 tbsp olive oil
- 1 cup vegetable broth
- 1/4 cup, chopped fresh basil
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced zucchini and 3 minced garlic cloves, and sauté for 4 minutes until zucchini is tender and garlic is fragrant.
- Step 3: Add 4 oz sun-dried tomatoes (with oil), 1 can drained cannellini beans, and 1 cup vegetable broth to the skillet. Simmer for 3 minutes until sauce thickens slightly and coats the back of a spoon.
- Step 4: Return drained spaghetti to the skillet, add 1/2 cup reserved pasta water, and toss vigorously for 2 minutes until pasta is evenly coated and sauce clings to strands.
- Step 5: Stir in 1/4 cup chopped fresh basil, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Serve immediately.
Frequently asked questions
How long does Sun-Dried Tomato & White Bean Pasta Primavera take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Dried Tomato & White Bean Pasta Primavera?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Sun-Dried Tomato & White Bean Pasta Primavera?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Dried Tomato & White Bean Pasta Primavera for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sun-Dried Tomato & White Bean Pasta Primavera vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
