Description
A comforting vegan pasta dish with lemon and white beans, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz pasta of choice
- 1 can (15 oz) white beans, drained and rinsed
- 1 lemon, juiced and zested
- 1 bunch asparagus, trimmed and cut into pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta according to package instructions. Once done, drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and asparagus, and sauté for about 5 minutes until the asparagus is tender.
- Add the white beans, lemon juice, lemon zest, salt, and pepper to the skillet. Stir everything to combine and heat through.
- Toss the cooked pasta with the white bean and asparagus mixture until well combined.
- Garnish with fresh parsley if desired, and serve warm.
Notes
Make ahead for meal prep; this pasta keeps well in the fridge for a few days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg