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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.

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)

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

Find it online: https://thefamilycooking.com/lemony-pasta-with-greens-and-beans/