Lemon Garlic Pasta with White Beans and Spinach
A bright and satisfying stovetop pasta dish featuring tender white beans and fresh spinach tossed in a lemon garlic olive oil sauce. Easy to prepare and perfect for a healthy dinner.
Ingredients
Check ingredients as you go.
- Main
- Sauce
- Seasoning
- Garnish
Let’s make it
Cooking Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
Preparing Sauce
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using). Sauté until fragrant and lightly golden, about 1 to 2 minutes.
Preparing Sauce
Add the drained white beans to the skillet and cook for about 3-4 minutes, stirring occasionally, to warm through and allow the flavors to meld.
Combining
Once pasta is cooked, reserve about 1/2 cup of pasta water and then drain the pasta. Add the pasta to the skillet with beans and garlic.
Finishing
Add fresh spinach, lemon juice, lemon zest, salt, and black pepper to the skillet. Toss everything together over medium heat until spinach is wilted and pasta is evenly coated with the sauce. Add reserved pasta water as needed to loosen the sauce.
Serving
Taste and adjust seasoning if needed. Serve hot, topped with grated parmesan cheese if desired.
Tips & notes
Use fresh lemon juice and zest for the best bright flavor. Reserve some pasta water to adjust sauce consistency easily. For more protein, add cooked chicken or sausage if desired.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Spinach may darken slightly but is safe to eat.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of water or olive oil to prevent sticking. Alternatively, microwave until warmed through, stirring occasionally.
