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With blistered tomatoes, creamy white beans, wilted spinach, and bright lemon, this White Bean Pasta is both light and satisfying. It uses just a handful of ingredients, comes together in under 30 minutes, and yet somehow tastes restaurant-worthy.
If you are looking for more low-effort pasta recipes to round out your weeknight dinners, you may also love Kale Pasta, Pesto Pasta, or Creamy Cavatappi.
Kristen's Keys for White Bean Pasta
For a simple dinner with real payoff, pay attention to a few key tips when making this pasta.
- Salt the pasta water like you mean it. This is your one and only chance to season the noodles from the inside out. For every pound of pasta, add 1 tablespoon of kosher salt to the water.
- Reserve the pasta water. The starch in that liquid gives you a naturally silky sauce and helps everything cling together.
- Use white wine or broth, NEVER cooking wine. A splash of dry white wine (like a Sauvignon blanc or Pinot Grigio) adds depth and restaurant-quality flavor, but chicken stock or vegetable broth will work if you don't have wine on hand. Never use cooking wine as it is artificial, bitter, and overly salty.
- Use good extra virgin olive oil. There's no heavy cream or butter here, so the olive oil is key to building flavor.
- Fresh lemon juice is non-negotiable. It wakes up the entire dish and keeps things bright and balanced.
How to Make the White Bean Pasta
Use the time the pasta is cooking to cook the beans and tomatoes, making this white bean pasta come together in the least amount of time.
Step One: Cook Pasta
Bring a big pot of water to a boil and season it generously. Cook your spaghetti or linguine 1 minute less than the package directions indicate, or until al dente. Before draining, be sure to scoop out at least 1 cup of that starchy cooking water to reserve for the sauce.
Step Two: Build the Sauce
Start by heating olive oil in a big skillet over medium-high heat, then add the tomatoes, salt, pepper, Italian seasoning, salt, pepper, and a pinch of red pepper flakes and let cook, stirring often, until the tomatoes begin to soften and their skins blister a bit. Stir in the garlic and toast briefly, just 30-60 seconds. Any longer than that, you risk burning your garlic.
Pour in the wine (or broth) and let it simmer for a minute or two so everything reduces slightly, being sure to stir up any browned bits off the bottom of the pan. Then stir in the white beans and cook until just warmed through.
Step Three: Toss Together
Add the cooked pasta and spinach to the skillet, along with a good splash of the reserved pasta water. Toss everything together until the sauce coats the noodles and the spinach wilts, adding more of that reserved pasta water if the sauce feels dry.
No spinach? If you don't have spinach on hand, or your kids turn their noses up to it, omit it from the dish. It will still be delicious.
Step Four: Finish with Lemon and Parmesan
Turn off the heat and add a squeeze of fresh lemon juice, a drizzle of olive oil, and a generous amount of grated parmesan. Toss to combine, give the dish a taste to adjust seasonings if needed, then serve.
Serving Tip: Pair with a simple green salad topped with balsamic dressing or an Italian salad for an easy dinner that feels fancy!
Recipe Modifications
- Gluten-Free: Use your favorite gluten-free spaghetti or linguine.
- Alcohol-Free: Swap the wine for broth.
- Dairy-Free: Simply omit parmesan cheese.
- Using Larger Tomatoes: Remove seeds, chop into small pieces, and cook a few extra minutes so they break down properly.
- Adjust the Heat: Add or skip red pepper flakes depending on who is at the table.
More Quick & Easy Pasta Recipes
- One-Pot Fettuccine Alfredo
- Stovetop Mac and Cheese
- Easy Vegetable Primavera
- Lemon Garlic Pasta
- Pasta Puttanesca
- Pasta with Peas
White Bean Pasta
Video
Ingredients
- 16 ounces spaghetti or linguine noodles
- 2 tablespoons extra virgin olive oil, *used in 2 steps
- 1 pint grape or cherry tomatoes, halved
- ½ teaspoon Italian Seasoning
- ½ teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- ⅓ cup dry white wine, or vegetable stock
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 cups fresh spinach leaves, stems removed
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil, *used in 2 steps
- kosher salt and pepper, to taste
- ½ cup parmesan cheese, grated (optional)
Instructions
- Bring a large pot of water to a boil. Once the water is boiling, season heavily with 1 tablespoon of kosher salt and add the noodles. Set the timer to cook for 1 minute less than the package directions.
- While pasta is cooking, heat 2 tablespoons extra virgin olive oil over medium-low heat in a large nonstick saute pan. Add the halved tomatoes, ½ teaspoon Italian Seasoning, ½ teaspoon crushed red pepper flakes, and a pinch of salt to the oil and saute for 2-3 minutes or until the tomatoes begin to burst. Add 3 cloves garlic (minced) and saute for another minute to toast the garlic.
- Add ⅓ cup dry white wine (or additional chicken stock) to skillet and allow to simmer until the alcohol has been reduced by half.
- Once the wine has been reduced, turn the heat down to medium, add the cannellini beans to the skillet, and toss well to coat with tomatoes and seasonings. Simmer just until the beans are warm, about 2-3 minutes.
- At this point, the pasta should be cooked. Drain the pasta, reserving ½ cup of the cooking liquid.
- Add the cooked pasta, along with ½ cup reserved cooking liquid, and the 2 cups fresh spinach leaves to the skillet and toss well. Allow the pasta to simmer for 1-2 minutes longer, for the pasta to finish cooking.
- Remove the skillet from the heat. Add in juice of 1 lemon and 2 tablespoons extra virgin olive oil. Toss to coat. Give the mixture a taste and add kosher salt and pepper to taste.
- Add ½ cup parmesan cheese and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We've been trying to do more meatless meals. This was a nice change from making soup and bread. Thanks for the recipe.
You are very welcome and thanks for sharing your review 🙂
Such a flavorful pasta! We all love this one.
Wonderful! Thanks for sharing.
HEY KRISTEN,
GREAT JOB WITH THIS RECIPE, I DIDNT KNOW YOU COULD PUT BEANS IN YOUR PASTA TO MAKE IT GREAT. I DID AND IT WAS GREAT. THANKS FOR THE RECIPE.
Kristen, the instructions do not specify whether the the cannellini beans are dry or canned but do say they should be drained and rinsed, which sounds like canned ones. Also, merely heating the beans through in a skillet would not be enough to cook dried beans, nicht wahr?
Hi John, these are canned beans. The recipe calls for 1 (15 ounce) can 🙂 Dried beans would not cook through in that time. I hope you enjoy!
Why is the instructions saying 2 tbs garlic divided. And then saying to sauté garlic? Why dividing?
Hi Katherine! It should not say divided. I will fix that now.
I made this last night (minus the pasta) and served it with Mahi Mahi. This is a keeper!!
Thanks for for sharing! I love the idea of using this to top fish or chicken!
would frozen spinach be possible?
Hi Courtney! It won't be as flavorful, but I am all for using what you have on hand. I would defrost and drain excess liquid and saute with the beans. Enjoy!