Recipe

Lemony Garlic Butter Bean Pasta

A simple vegetarian pasta that tastes like you tried harder than you did: silky lemony sauce, crispy-edged beans, and a shower of Parmesan in 25 minutes.

By Matt Campbell

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4.8

A bowl of spaghetti tossed in a glossy lemon-garlic sauce with butter beans, wilted spinach, and grated Parmesan on a wooden table

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This is my favorite kind of weeknight magic trick: one pot of pasta, one pan moment, and a sauce that tastes bright and cozy at the same time. We are building flavor the lazy-smart way with garlic, lemon zest, and a splash of the pasta water you were going to drain and forget about.

The starring protein is humble butter beans. They get crisp at the edges in olive oil, then turn creamy when they meet lemon and Parmesan. It is vegetarian, flexible, and suspiciously impressive for something you can make while texting your group chat and pretending you are not hungry.

Butter beans browning in a skillet with sliced garlic and red pepper flakes

Why It Works

Big flavor, small ingredient list: lemon zest plus garlic plus Parmesan is a tiny powerhouse trio.
Creamy sauce without cream: starchy pasta water helps the oil and cheese come together into a glossy, clingy finish.
Real texture: beans get crispy edges, pasta stays al dente, and greens wilt into silky ribbons.
Easy to riff on: swap beans, greens, pasta shapes, or add toasted nuts if you want extra crunch.

Storage Tips

Fridge: Store in an airtight container for up to 4 days.

Reheat like you mean it: Warm in a skillet over medium-low with a splash of water or broth. Stir until glossy again. Microwave works too, but add a splash of liquid first so it does not dry out.

Cold pasta situation: This is oddly great eaten cold or room temp. Add a squeeze of lemon and a drizzle of olive oil to wake it up.

Freezer: I do not love freezing this one. The sauce can turn a little grainy and the pasta soft. If you must, freeze up to 2 months and reheat gently with extra liquid.

Common Questions

Can I make this vegan?

Yes. Skip the Parmesan and use a vegan Parmesan, or add 2 to 3 tablespoons nutritional yeast plus a pinch more salt. If you want extra creaminess, add a spoonful of tahini or a little cashew cream.

What pasta shape works best?

Anything that grabs sauce. Spaghetti, linguine, bucatini, penne, rigatoni, or fusilli all work. Short shapes are great if you want more beans per bite.

Do I have to crisp the beans?

No, but it is the difference between “nice” and “wait, what is in this?” Crisp edges add texture and a toasty flavor.

My sauce got clumpy. Help.

Take the pan off the heat, add more hot pasta water 1 tablespoon at a time, and toss vigorously. Clumps usually mean the cheese hit the pan when it was too hot or too dry.

Can I add more vegetables?

Absolutely. Zucchini ribbons, halved cherry tomatoes, peas, asparagus tips, or roasted broccoli are all welcome. Add quick-cooking veg to the bean pan. Add sturdy veg that needs time separately.

What if I use kale instead of spinach?

Kale is tougher and needs a head start. Add it right after the garlic, with a splash of pasta water, and cook 1 to 2 minutes before you add the pasta.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
12-inch skillet or sauté pan
Microplane or fine grater (for lemon zest and Parmesan, optional but great)
Tongs or a pasta spoon
Heatproof measuring cup or mug (for scooping pasta water)
Colander (optional, you can use tongs to transfer pasta)

I started making this on nights when my fridge looked like a sad little museum exhibit: a lemon, a bag of spinach that was one day away from drama, and a couple cans of beans. The first time I crisped the beans in garlic oil, I ate three straight from the pan like a raccoon with excellent taste. Now it is my go-to “I am tired but I still deserve good food” pasta. Also, it makes leftovers feel like a deliberate lunch plan, which is my favorite kind of lie.