White Bean & Lemon Pasta with Garlic & Herbs
Ingredients
- 3 tablespoonextra virgin olive oil
- 4 clovegarlic
- 2 cancanned white beans (15 oz each, drained and rinsed)
- 12 ouncepasta (linguine or penne)
- 1 wholelemon
- 2 teaspoonfresh thyme
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1 cupvegetable broth
- ¼ cupfresh parsley
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Chop 1/4 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, warm olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant, stirring constantly.
- 03
Add drained white beans and vegetable broth to the skillet. Stir and bring to a gentle simmer. Cook for 3 minutes.
- 04
Zest the lemon into the skillet, then juice it. Add fresh thyme, salt, and black pepper. Stir well.
- 05
Add cooked pasta to the skillet and toss gently, adding pasta water a splash at a time until the mixture is loose and saucy (you may not need all of it). Cook together for 1 minute.
- 06
Taste and adjust seasoning. Divide into bowls, top with fresh parsley, and serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. Fresh basil or mint can replace parsley for a different herbaceous note. A shaving of Parmesan cheese complements the lemon without overpowering the clean flavors.
For extra brightness, add a dollop of crème fraîche or a splash of white wine vinegar at the end. Leftovers keep refrigerated for 2 days; reheat gently with a splash of broth.