Lemon-Herb White Bean Pasta
A vibrant and savory pasta dish featuring cannellini beans, fresh herbs, and tender spinach tossed in a bright lemon-garlic sauce, served with crusty bread.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 2
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.34/serving
Dietary
- Vegetarian
- Vegan
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sugar
- High-Protein
- High-Fiber
Tags
- healthy
- quick
- savory
- comfort food
- fresh
Ingredients
- 6 ounce spaghetti
- 2 tablespoon olive oil
- 3 clove garlic (minced)
- 0.5 cup vegetable broth
- 0.25 cup lemon juice
- 1 can cannellini beans (rinsed, drained)
- 2 cup fresh spinach
- 0.25 cup fresh parsley (chopped)
- 2 tablespoon fresh basil (chopped)
- 2 slice crusty bread
- 1 teaspoon salt
- 0.5 teaspoon red pepper flakes
Instructions
- Cook pasta according to package directions in salted water until al dente. Reserve 1/2 cup of pasta cooking water before draining. Drain pasta and set aside.
- While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Stir in the vegetable broth and lemon juice. Bring to a gentle simmer. Add the rinsed and drained cannellini beans and fresh spinach. Cook, stirring occasionally, until the spinach wilts, about 2-3 minutes.
- Add the cooked pasta to the skillet with the bean and spinach mixture. Add the chopped fresh parsley and fresh basil. Toss to combine, adding a splash of the reserved pasta cooking water if needed to create a light sauce consistency.
- Season generously with salt and black pepper to taste. Serve hot with slices of crusty bread. Optionally, sprinkle with red pepper flakes for a little heat.
Notes
A generous sprinkle of vegan Parmesan cheese would also be delicious with this dish.
Nutrition (per serving)
- Calories: 535
- Protein: 23.5 g
- Carbohydrates: 76.5 g
- Fat: 15 g
- Fiber: 14.5 g
- Sodium: 700 mg
- Saturated Fat: 2.1 g
- Sugar: 5 g