Tomato-Fennel White Bean Spaghetti
A vibrant pasta dish where earthy fennel and sweet tomatoes meld with creamy white beans for a satisfying, vegetable-forward meal. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs olive oil, minced garlic, finely diced fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1, finely diced fennel bulb
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz), drained and rinsed white beans
- 12 oz spaghetti
- 1/2 cup vegetable broth
- 1/4 cup, chopped fresh basil
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 cup freshly grated Parmesan
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
- Step 2: In a large skillet, heat 3 tbsp olive oil over medium heat. Add 4 minced garlic cloves and 1 diced fennel bulb, and cook for 4-5 minutes until fennel is soft and fragrant.
- Step 3: Add 1 can diced tomatoes, 1 can drained white beans, 1/2 cup vegetable broth, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Simmer for 8 minutes until tomatoes break down.
- Step 4: Add the drained spaghetti to the skillet along with 1/4 cup reserved pasta water. Toss for 2 minutes until sauce coats pasta.
- Step 5: Stir in 1/4 cup chopped basil and 1/2 cup grated Parmesan. Cook for 1 minute until cheese melts and sauce thickens.
- Step 6: Serve immediately with extra basil for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato-Fennel White Bean Spaghetti take to make?
Total time is about 40 minutes (15 min prep + 25 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 Tomato-Fennel White Bean Spaghetti?
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 olive oil from drying out.
Can I substitute ingredients in Tomato-Fennel White Bean Spaghetti?
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 Tomato-Fennel White Bean Spaghetti 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 Tomato-Fennel White Bean Spaghetti 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
- ★★★★★
The fennel added such a subtle sweetness that elevated the tomato sauce perfectly. My vegan friends devoured it without missing meat!
- ★★★★★
Simple, healthy, and packed with flavor. Made it for my daughter’s picky eaters—they actually asked for seconds!
- ★★★★☆
Great flavor combo, but the beans needed an extra 10 minutes to soften properly. Still made a fantastic weeknight dinner.
