Pescatarian Gluten Free Lemon Garlic White Bean Pasta
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Learn more →Ingredients
4 servings
- 12 oz gluten free pasta (penne or rigatoni)
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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