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White Bean Scampi with Linguine

White Bean Scampi with Linguine

4.85 from 39 votes
This white bean scampi served over whole-wheat linguine provides a lighter vegetarian alternative to shrimp scampi.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Course: Dinner
Cuisine: American, Italian

Ingredients

  • 8 ounces whole wheat linguine (I love Delallo)
  • 1 teaspoon kosher salt (plus more for the pasta)
  • 1 tablespoon olive oil
  • 4 garlic cloves (minced)
  • ¼ teaspoon red pepper flakes (or more to taste)
  • ¼ teaspoon freshly ground black pepper
  • ½ cup dry white wine ( or broth)
  • 2 cups cherry tomatoes (10-ounce container, halved)
  • 8 ounce bag baby spinach
  • 2 15-ounce cans cannellini beans or navy beans (drained and rinsed)
  • ¼ cup lemon juice (about 1 lemon)
  • 1 tablespoon unsalted butter or vegan butter
  • ½ cup fresh parsley (finely chopped)
  • Finely grated Parmesan or vegan parmesan (optional for serving)

Instructions

  • Bring a pot of generously salted water to a boil.
  • Cook the pasta about 1 minute less than the package instructions, reserve ½ cup of the pasta water, then drain the pasta.
  • In the same pot, warm the olive oil over medium heat. Cook the garlic, red pepper flakes, and black pepper until fragrant, 1 minute,
  • Pour in the wine, add the salt and bring to a simmer. Let the liquid reduce thickened.
  • Add the tomatoes and cook for 1 to 2 minutes, just enough time to warm them through without letting them soften.
  • Add the spinach, a big handful at a time, and stir just until it wilts before adding more, about 2 minutes.
  • Stir in the cooked pasta with the reserved pasta water. Increase the heat to medium-high and cook, stirring occasionally, until the liquid thickens and incorporates, about 1 to 2 minutes.
  • Decrease the heat to medium. Add the beans and lemon juice and cook for another minute to warm through.
  • Remove from the heat and finish with the butter, stirring until melted.
  • Serve right away, garnished with chopped parsley and grated Parmesan.

Nutrition

Serving: 13/4 cups, Calories: 571kcal, Carbohydrates: 93g, Protein: 26.5g, Fat: 9.5g, Saturated Fat: 2.5g, Cholesterol: 7.5mg, Sodium: 1058mg, Fiber: 17g, Sugar: 4.5g
- WW Points: 8