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This white bean scampi served over whole-wheat linguine provides a high-fiber, vegetarian alternative to shrimp scampi.

White Bean Scampi with Linguine

This vegetarian entrée channels all of the flavors of a classic shrimp scampi but leans on mild, creamy cannellini beans, a naturally fat-free protein full of fiber to maintain you fuller longer. White wine and fresh lemon juice bring brightness, while cherry tomatoes and spinach lend pops of color. For more scampi recipes, try my Shrimp Scampi Zoodles, Grilled Shrimp Scampi Skewers, and Shrimp Scampi Foil Packets.

Vegetarian Scampi Ingredients

• Pasta: Boil whole-wheat linguine in salted water. For those who don’t have linguine, sub angel hair or spaghetti.
• Garlic: Sauté the garlic with black pepper and chili flakes in olive oil.
• Wine: Select a good-quality dry white wine, like pinot grigio or chardonnay. For those who prefer scampi with no wine, omit it and use chicken or
  vegetable broth.
• Tomatoes: Halve 10 ounces of cherry tomatoes.
• Spinach: Eight ounces of spinach may seem like rather a lot, but it is going to cook down.
• Beans: Drain and rinse two cans of cannellini beans. Swap them for one more kind of white bean, like Great Northern or Navy beans, for those who want.
• Lemon Juice squeezed from one lemon.
• Butter: Stirring only a tablespoon of butter in at the tip enhances the flavour without adding a ton of additional fat.
• Garnishes: Sprinkle with chopped parsley and grated parmesan.

Tips on how to Make Cannellini Scampi

• Cook the Pasta: Boil salted water and add the pasta. Cook it for a minute lower than the package instructs, reserve a half cup of pasta water, after which drain the noodles.
• Garlic: In the identical pot, warm the olive oil over medium heat, and cook the garlic, red pepper flakes, and black pepper until fragrant.
• Scampi Sauce: Pour within the wine, bring it to a simmer, and reduce the liquid until it’s kind of the consistency of heavy cream.
• Vegetables: Add the tomatoes and cook them for a minute or two. Throw within the spinach a handful at a time, stir until it wilts, after which proceed with the remaining spinach.
• Add the Pasta: Add the linguine and pasta water, increase the warmth to medium-high, and cook, occasionally stirring, until the liquid thickens and incorporates.
• Beans: Decrease the warmth to medium, pour within the beans and lemon juice, and cook for a minute.
• Serve: Remove the pot from the warmth, mix within the butter, and garnish with parsley and parmesan.

What to Serve with Cannellini Bean Scampi

This vegetarian scampi is filling enough to be a meal by itself because it has protein from the beans and many veggies. If you wish to serve it with something, go along with an enormous green salad or roasted vegetables.

Tips on how to Freeze Vegetarian Scampi

This cannellini scampi will last refrigerated for as much as five days, and you’ll be able to freeze it for up to a few months in food storage containers. Thaw the dish within the fridge the day before eating and reheat it within the microwave until warm.

More Vegetarian Pasta Recipes You’ll Love:

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White Bean Scampi with Linguine

8

571 Cals
26.5 Protein
93 Carbs
9.5 Fats

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

This white bean scampi served over whole-wheat linguine provides a lighter vegetarian alternative to shrimp scampi.

• 8 ounces whole wheat linguine, I like 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

• Bring a pot of generously salted water to a boil.

• Cook the pasta about 1 minute lower than the package instructions, reserve ½ cup of the pasta water, then drain the pasta.

• In the identical pot, warm the olive oil over medium heat. Cook the garlic, red pepper flakes, and black pepper until fragrant, 1 minute,

• Pour within the wine and produce to a simmer. Let the liquid reduce thickened.

• Add the tomatoes and cook for 1 to 2 minutes, simply enough time to warm them through without letting them soften.

• Add the spinach, an enormous handful at a time, and stir just until it wilts before adding more, about 2 minutes.

• Stir within the cooked pasta with the reserved pasta water. Increase the warmth to medium-high and cook, stirring occasionally, until the liquid thickens and incorporates, about 1 to 2 minutes.

• Decrease the warmth to medium. Add the beans and lemon juice and cook for one more minute to warm through.

• Remove from the warmth and finish with the butter, stirring until melted.

• Serve immediately, garnished with chopped parsley and grated Parmesan.

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

Keywords: pasta with beans, vegetarian scampi, white beans