This is the kind of dinner to keep in rotation when the fridge is sparse and cooking needs to stay simple. Canned white beans and frozen peas make it feel more substantial than plain pasta without adding much work.
It serves two generously, or makes a solid dinner plus lunch for one.
What you’ll need
- 8 ounces spaghetti, linguine, or any short pasta
- 1 can (15 ounces) cannellini beans or other white beans, drained and rinsed
- 1 1/2 cups frozen peas
- 2 cloves garlic, finely chopped or grated
- 1 lemon
- 1/3 cup grated Parmesan, plus more to serve if you like
- Olive oil, salt, black pepper, and red pepper flakes, optional
Make it
- Cook the pasta in well-salted water. Add the frozen peas during the last 2 minutes of cooking. Before draining, scoop out 1 cup of pasta water.
- While the pasta cooks, warm a generous drizzle of olive oil in a large skillet over medium-low heat. Cook the garlic for about 30 seconds, just until fragrant.
- Add the beans, cooked pasta, peas, Parmesan, lemon zest, and juice from half the lemon. Toss with a splash of pasta water until glossy and lightly saucy.
- Season with pepper, salt if needed, and red pepper flakes. Add more lemon juice or pasta water to loosen it before serving.
Why these ingredients
White beans bring fiber and plant protein, while peas add more fiber along with a little sweetness. Pasta provides a familiar, affordable base, and Parmesan and lemon give the dish enough flavor that it does not need a long ingredient list. Together, it is a practical way to include legumes and vegetables in an ordinary weeknight meal.
Make it easier
Use pre-grated Parmesan and jarred minced garlic if that gets dinner on the table. No lemon? A small splash of bottled lemon juice or a teaspoon of vinegar can add the same bright note. Leftovers keep well in the refrigerator for up to 3 days; reheat with a splash of water.