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White Bean Pasta Primavera served in a blue bowl

White Bean Pasta Primavera

This vegan and gluten-free pasta is loaded with fresh spring and summer produce and made extra satisfying with lemony white beans.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course dinner, lunch
Cuisine American, Italian, Mediterranean
Servings 4

Equipment

  • Chef's knife
  • Cutting board
  • Colander
  • Stock pot with lid
  • Large rimmed skillet
  • Large cooking spoon

Ingredients
  

  • 8 ounces uncooked gluten-free pasta noodles (we used chickpea linguine noodles)
  • 3 tbsp olive oil (divided)
  • 6 ounces thin broccolini (if too thick, slice in half lengthwise)
  • 12 ounces cherry or grape tomatoes, halved
  • 1 small zucchini, sliced into half moons
  • 1 small yellow squash, sliced into half moons
  • 1 (15-oz) can white beans, drained and rinsed
  • 4 cloves garlic, minced
  • 1 medium lemon juice
  • 1 tbsp Italian seasoning, more as desired
  • 2 handfuls spinach or baby kale, roughly chopped
  • 2 tbsp fresh basil (optional)
  • salt and pepper, to taste
  • nutritional yeast or shredded dairy-free parmesan cheese, for serving (optional)

Instructions
 

  • Wash your hands thoroughly with soap & warm water.
  • Cook pasta according to package directions. Drain and set aside. (If using gluten-free noodles, rinse cooked noodles with cold water to prevent noodles from sticking.)
  • Heat a large rimmed skillet over medium heat. Once hot, add 1 tablespoon olive oil to coat the pan. Add broccolini and toss to coat in oil. Cover skillet with lid and let broccolini cook for 3-5 minutes until just starting to blacken.
  • Remove the lid and add an additional 1 tablespoon of olive oil. Add tomatoes, zucchini, and yellow squash and desired salt & pepper. Cook for about 4-6 minutes, or just before tender, stirring occasionally.
  • Reduce heat to low. Add remaining 1 tablespoon olive oil, white beans, garlic, lemon juice, and Italian seasoning. Allow garlic to cook for 1 minute, then stir to incorporate. Add spinach/kale and stir until just before completely wilted.
  • Add cooked pasta to the skillet and stir. Garnish with fresh basil and additional seasonings if desired.
  • Serve warm with your choice of cheese or nutritional yeast.
  • Allow leftovers to completely cool before storing leftovers in an airtight container in the refrigerator for up to 4-5 days.

Notes

*Change up your pasta! We love bean and lentil based pastas due to the added protein and fiber, but try whole wheat (if not gluten-free), quinoa, or brown rice varieties.
*Use the produce you have. This recipe isn't just for spring or summer. Use whatever seasonal produce you have on hand.
*For a low-fat or no-oil version, simply steam rather than sauté the vegetables using water. Cat pan with splash of water, cover with lid and let steam until vegetables are softened.
Keyword Dairy-free, Gluten-free, High fiber, Plant-based, Vegan, vegetarian