White Bean Scampi with Linguine
User Reviews
4.9
White Bean Scampi with Linguine
Description
This White Bean Scampi with Linguine recipe uses whole wheat linguine cooked just shy of al dente. The pasta is then tossed with a savory sauce made by gently cooking garlic, red pepper flakes, and black pepper in olive oil, followed by simmering in white wine to reduce. Cherry tomatoes are warmed briefly to keep their structure, and spinach is added gradually to wilt evenly. Cannellini beans provide a creamy texture and protein, complemented by a fresh tang from lemon juice.
The sauce thickens by stirring in reserved pasta water and finishing with butter for richness and silkiness. Finely chopped fresh parsley finishes the dish with bright herbal notes. Parmesan cheese can be optionally sprinkled for extra depth. The combination creates a dish that is both filling and fresh, with a balance of acidity, spice, and creamy elements.
This meal serves well as a satisfying vegetarian main course, ideal for lunch or dinner, and does not rely on meat for heartiness. The lemon and garlic make it flavorful without heaviness.
Ingredients
- 8 ounces whole wheat linguine (I love Delallo)
- 1 teaspoon kosher salt (plus more for the pasta)
- 1 tablespoon olive oil
- 4 garlic minced, cloves
- ¼ teaspoon red pepper flakes (or more to taste)
- ¼ teaspoon black pepper freshly ground
- ½ cup white wine or broth, dry
- 2 cups cherry tomato 10-ounce container, halved
- 8 ounce spinach baby, bagged
- 2 ounce cans cannellini beans drained and rinsed, or navy beans
- ¼ cup lemon juice (about 1 lemon)
- 1 tablespoon unsalted butter or vegan butter
- ½ cup parsley finely chopped, fresh
- Parmesan Cheese optional for serving, finely grated, or vegan parmesan
Instructions
- Bring a pot of generously salted water to a boil.
- Cook the pasta about 1 minute less than the package instructions, reserve ½ cup of the pasta water, then drain the pasta.
- In the same pot, warm the olive oil over medium heat. Cook the garlic, red pepper flakes, and black pepper until fragrant, 1 minute,
- Pour in the wine, add the salt and bring to a simmer. Let the liquid reduce thickened.
- Add the tomatoes and cook for 1 to 2 minutes, just enough time to warm them through without letting them soften.
- Add the spinach, a big handful at a time, and stir just until it wilts before adding more, about 2 minutes.
- Stir in the cooked pasta with the reserved pasta water. Increase the heat to medium-high and cook, stirring occasionally, until the liquid thickens and incorporates, about 1 to 2 minutes.
- Decrease the heat to medium. Add the beans and lemon juice and cook for another minute to warm through.
- Remove from the heat and finish with the butter, stirring until melted.
- Serve right away, garnished with chopped parsley and grated Parmesan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Serving | 13/4 cups | |
| Calories | 571kcal | 29% |
| Carbohydrates | 93g | 31% |
| Protein | 26.5g | 53% |
| Fat | 9.5g | 15% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 7.5mg | 3% |
| Sodium | 1058mg | 44% |
| Fiber | 17g | 68% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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