Gluten Free Lemon Garlic White Bean Pasta
Bright, garlicky, and deeply satisfying, this pasta is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. Six cloves of thinly sliced garlic go golden in olive oil alongside a pinch of red pepper flakes, building a fragrant base that carries the whole dish. Cannellini beans do double duty here — some stay whole for texture while a third get gently crushed against the pan, creating a naturally creamy sauce without any flour or thickener in sight. A splash of white wine, a pour of chicken broth, and a handful of wilted baby spinach round everything out before the pasta goes in. Fresh lemon zest and juice hit at the very end, cutting through the richness and making every bite taste alive. Serves four, and the reserved pasta water trick ensures the sauce clings perfectly to every tube of penne or rigatoni. A shower of parsley and optional Parmesan finish it off — simple, clean, and completely free of gluten without any compromise on flavor.
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Learn more →Ingredients
4 servings
- 12 oz gluten free pasta (penne or rigatoni)
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 1 tsp salt, plus more for pasta water
- 3 tbsp olive oil
- 6 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) white beans (cannellini), drained and rinsed
- ½ cup dry white wine broth or chicken broth
- ½ cup chicken broth
- 3 cups baby spinach, loosely packed
- 1 lemon, zested and juiced (about 3 tbsp juice)
- ¼ cup fresh parsley, roughly chopped
- ¼ tsp black pepper
- ¼ cup grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the gluten free pasta and cook according to package directions until just al dente, tender with a slight resistance at the center. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta in a colander and set aside.
- 2
While the pasta cooks, heat 3 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely, as the garlic can brown quickly.
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