Imagine a dish that combines the heartiness of perfectly cooked pasta, the creamy richness of white beans, and the vibrant freshness of greens, all brightened by a zesty lemon kick. This isn't just another pasta recipe – it's a culinary journey that transforms simple ingredients into a restaurant-worthy meal you can easily create in your own kitchen. Whether you're a busy professional, a health-conscious foodie, or someone who loves quick and delicious meals, this Pasta with White Beans, Greens, and Lemon is about to become your new go-to recipe that will impress both your taste buds and dinner guests!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups greens (spinach or kale)
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 8 oz of pasta, 1 can of white beans (15 oz), 2 cups of greens (spinach or kale), 1 lemon, 2 cloves of garlic, 3 tablespoons of olive oil, and salt and pepper to taste.
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Once boiling, add the pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the other ingredients. Drain and rinse the white beans in a colander. Set aside. If using kale, remove the tough stems and chop the leaves into bite-sized pieces. If using spinach, simply rinse and set aside.
- In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
- Add the greens to the skillet and sauté for about 3-5 minutes until they are wilted and tender. If using kale, it may take a bit longer to soften than spinach.
- Once the greens are cooked, add the drained white beans to the skillet and stir to combine. Cook for an additional 2-3 minutes until the beans are heated through.
- When the pasta is done cooking, reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander. Add the drained pasta directly to the skillet with the greens and beans.
- Pour in the lemon juice and add the lemon zest. Toss everything together, adding a little reserved pasta water if needed to create a light sauce that coats the pasta.
- Season the dish with salt and pepper to taste. Toss again to ensure everything is well combined.
- Serve immediately, garnished with additional lemon zest or a drizzle of olive oil if desired. Enjoy your Pasta with White Beans, Greens, and Lemon!
Tips
- Choose Your Greens Wisely: Both spinach and kale work beautifully in this recipe. Spinach wilts quickly, while kale needs a bit more cooking time. If using kale, remove the tough stems and chop into smaller pieces.
- Pasta Water is Liquid Gold: Always reserve some pasta cooking water before draining. The starchy water helps create a silky sauce and helps ingredients stick together.
- Don't Overcook the Garlic: Sauté garlic just until fragrant to prevent bitterness. About 1 minute over medium heat is perfect.
- Zest Before Juicing: It's easier to zest a whole lemon before cutting and squeezing it. This ensures you get maximum flavor and don't waste any of that aromatic zest.
- Season in Layers: Add salt and pepper at different stages of cooking to build depth of flavor. Taste and adjust seasoning at the end.
- For Extra Richness: Consider adding a sprinkle of Parmesan cheese or a drizzle of high-quality olive oil just before serving to elevate the dish.
- Make It Your Own: Feel free to add protein like grilled chicken or shrimp, or make it vegan by using nutritional yeast instead of cheese.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
