20-Minute Lemon White Bean Pasta

This bright, creamy lemon white bean pasta comes together quickly with tender spaghetti, garlicky cannellini beans, fresh spinach, and Parmesan. Reserved pasta water creates a silky sauce without heavy cream.

Prep: 5 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 4 cloves garlic
• 15 oz can cannellini beans
• 5 oz baby spinach
• 1 medium lemon
• 0.75 cup parmesan cheese
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes

Cooking instructions

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti until just al dente according to the package directions. Reserve 1 1/2 cups of the pasta water, then drain the spaghetti. (about 10 min)
2. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
3. Add the drained cannellini beans, salt, and black pepper. Cook, stirring occasionally, until the beans are hot and lightly golden in spots, about 3 minutes. (about 3 min) — Medium heat
4. Add the spinach and cook until wilted, about 1 minute. Stir in the lemon zest and 2 tablespoons lemon juice. (about 1 min) — Medium heat
5. Add the drained spaghetti and 1 cup of the reserved pasta water to the skillet. Toss until the sauce coats the pasta, adding more pasta water a few tablespoons at a time if needed. (about 2 min) — Medium heat
6. Remove the skillet from the heat and toss in the Parmesan until melted and creamy. Taste and adjust the salt, pepper, and lemon juice. Serve immediately with extra Parmesan if desired. (about 1 min)