Lemony White Bean Pasta
My white bean pasta is super satisfying, incredibly flavorful, and can be ready in a flash! Made with tender linguine, cannellini beans, fresh basil, and cherry tomatoes drenched in a garlicy, lemony sauce, this easy dish will become your new favorite weeknight dinner. This one can be on the table in about thirty minutes!
Servings: 4
Calories: 457kcal
Ingredients
- 10 ounces dried linguine pasta
- ¼ cup olive oil
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes (or to taste — use less for a milder dish)
- 1 (15.5 ounce/439 gram) can 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 teaspooon lemon zest
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil, then add the pasta. Cook the pasta according to the package directions, until al dente. Reserve one cup of the pasta cooking water, then drain the rest into a colander when the pasta has finished cooking.
- Add the olive oil to a large skillet and place it over medium-low heat. Give the oil a minute or two to heat up. Once it starts to shimmer, add the garlic. Cook the garlic for about five minutes, until it turns golden brown, stirring often to prevent it from burning.
- Add the red pepper flakes to the skillet, and sauté them with the garlic for about thirty seconds, stirring constantly.
- Add the cannellini beans, cherry tomatoes, and one teaspoon of salt, then add a half cup of the reserved pasta water. Stir everything up, raise the heat to medium, and bring the liquid to a boil. Lower the heat and let it simmer for five minutes, adding more of the pasta cooking water if it gets too dry.
- Add the cooked pasta to the skillet. Toss everything using a pair of tongs to combine the ingredients. You can add more of the pasta cooking water at any point, if needed. Cook everything for about one minute, or until the pasta is hot and as tender as you like it.
- Remove the skillet from heat. Stir in the basil, lemon juice, and zest. Season the pasta with more salt, if needed, and black pepper to taste.
- Divide onto plates and serve.
Nutrition
Calories: 457kcal | Carbohydrates: 69g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 778mg | Potassium: 275mg | Fiber: 7g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 3mg