Description
Lemony White Bean Pasta is a quick, vibrant weeknight dish featuring tender linguine, cannellini beans, cherry tomatoes, and fresh basil tossed in a garlic-lemon olive oil sauce. It’s nourishing, budget-friendly, and full of fresh flavor.
Ingredients
- 10 ounces dried linguine
- ¼ cup olive oil
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional, to taste)
- 1 can (15.5 oz) cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 teaspoon salt, plus more to taste
- 1 cup fresh basil leaves, roughly chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet over medium-low heat, warm the olive oil. Add garlic and sauté for about 5 minutes until golden and fragrant.
- Stir in red pepper flakes and cook for 30 seconds.
- Add cannellini beans, cherry tomatoes, salt, and ½ cup reserved pasta water. Bring to a gentle boil, then reduce heat and simmer for 5 minutes. Add more water as needed.
- Add cooked linguine to the skillet. Toss to coat and cook for 1 minute until heated through.
- Remove from heat and stir in basil, lemon juice, and lemon zest. Season with additional salt and black pepper to taste.
- Serve immediately.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add coconut milk or vegan cream for a creamy variation.
- Stir in pesto for a herby twist.
- Include sautéed vegetables like spinach, mushrooms, or asparagus for added nutrition.
- Add vegan protein like tofu or seitan to make it more filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 0mg
