Lemony Pasta with Greens and Beans

Why You’ll Love This Recipe

This recipe is a great balance of simplicity and flavor. It’s made with pantry staples and comes together in about 30 minutes. The lemon adds a burst of brightness that pairs beautifully with the earthy greens and creamy beans. It’s vegan, high in fiber, and easily adaptable based on what you have on hand. Whether you’re looking for a weeknight dinner or a make-ahead lunch, this pasta checks all the boxes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (such as penne, fusilli, or spaghetti)
• Olive oil
• Garlic, minced
• Lemon juice and zest
• Canned white beans (such as cannellini or great northern), drained and rinsed
• Greens (such as kale, spinach, or Swiss chard), chopped
• Vegetable broth or reserved pasta water
• Salt and pepper
• Red pepper flakes (optional, for heat)
• Fresh parsley or basil (optional, for garnish)

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set pasta aside.
2. Sauté garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
3. Add greens: Stir in the chopped greens and a splash of pasta water or broth. Cook for 3–5 minutes, until wilted and tender.
4. Add beans and lemon: Stir in the white beans, lemon juice, and zest. Cook for another 2–3 minutes until everything is heated through.
5. Combine with pasta: Add the cooked pasta to the skillet. Toss to combine, adding more reserved pasta water as needed to create a silky sauce.
6. Season and serve: Season with salt, pepper, and red pepper flakes if using. Garnish with fresh herbs and serve warm.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Use chickpeas or lentils instead of white beans.
• Try arugula or collard greens for a different green flavor.
• Add sun-dried tomatoes or olives for a Mediterranean twist.
• Toss in nutritional yeast or vegan parmesan for a cheesy note.
• Use gluten-free pasta to make it gluten-free.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. It can also be microwaved in 1-minute intervals, stirring between each round.

FAQs

What type of pasta works best in this recipe?

Short pasta like penne or fusilli works well, but you can use any pasta shape you prefer, including spaghetti or linguine.

Can I use dried beans instead of canned?

Yes, but you’ll need to cook them ahead of time. Canned beans save time and are just as nutritious.

Is this dish good served cold?

Yes, it can be served as a pasta salad. Let it cool completely and refrigerate before serving.

Can I make this recipe oil-free?

You can sauté the garlic and greens in a splash of vegetable broth instead of olive oil if you prefer an oil-free version.

How do I keep the pasta from drying out when reheating?

Add a bit of water or broth when reheating to restore moisture and keep the sauce creamy.

Can I freeze this dish?

It’s best enjoyed fresh or refrigerated. Freezing may affect the texture of the pasta and greens.

What greens work best in this pasta?

Spinach, kale, Swiss chard, and arugula are all great choices. Choose whatever is in season or your personal favorite.

How do I make it more filling?

Add more beans, serve it with crusty bread, or top it with toasted nuts or seeds for added protein and texture.

Can I add other vegetables?

Absolutely. Zucchini, mushrooms, or cherry tomatoes make excellent additions.

Does the lemon flavor overpower the dish?

No, the lemon adds brightness without being overwhelming. You can adjust the amount to your taste.

Conclusion

Lemony Pasta with Greens and Beans is a fresh, hearty, and easy-to-make vegan dish that’s perfect for any time of year. With wholesome ingredients, a punch of citrusy flavor, and plenty of room for variation, it’s a go-to recipe that brings both comfort and nourishment to the table.

Lemony Pasta with Greens and Beans

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Lemony Pasta with Greens and Beans is a light yet hearty vegan dish made with pasta, tender greens, creamy white beans, and a bright lemon-garlic olive oil sauce. Quick and nourishing, it’s perfect for weeknight dinners or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish, Pasta
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegan

Ingredients

1. 12 oz pasta (penne, fusilli, or spaghetti)
2. 3 tbsp olive oil
3. 3 garlic cloves, minced
4. 1 lemon, juice and zest
5. 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
6. 4 cups chopped greens (kale, spinach, or Swiss chard)
7. 1/2 cup vegetable broth or reserved pasta water
8. Salt and black pepper, to taste
9. 1/2 tsp red pepper flakes (optional)
10. Fresh parsley or basil, chopped (optional garnish)

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Instructions

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water, drain, and set aside.

1. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add chopped greens and a splash of pasta water or broth. Cook 3–5 minutes until wilted.
3. Stir in white beans, lemon juice, and zest. Cook 2–3 minutes until heated through.
4. Add the cooked pasta to the skillet and toss to combine. Add more reserved pasta water if needed for a silky sauce.
5. Season with salt, pepper, and red pepper flakes if using.
6. Garnish with fresh parsley or basil and serve warm.

Notes

• Swap white beans with chickpeas or lentils for variety.
• Arugula or collard greens can be used instead of kale or spinach.
• Add sun-dried tomatoes or olives for a Mediterranean twist.
• Use gluten-free pasta if needed.
• Store in the fridge for up to 4 days and reheat with a splash of broth or water.

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 4g
• Sodium: 420mg
• Fat: 11g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 9g
• Protein: 13g
• Cholesterol: 0mg