One-Pot Lemony Shrimp, White Bean & Spinach Pasta
Not counting oil, salt and pepper, this filling pasta dinner comes together with only five ingredients. The beans release some of their starch as the dish cooks, making for a luscious, creamy sauce. Be sure to use a skillet that’s large enough to hold the fettuccine when it’s uncooked—or break it in half if you need to.
Canned cannellini beans
1½ cup(s), rinsed and drained
1 pound(s), large, peeled and deveined
Fresh baby spinach
Fresh lemon juice
- In a large skillet, pour 3 ½ cups water; add the fettuccine, beans, oil, salt, and black pepper. Bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, for 10 minutes or until the pasta is almost al dente, stirring and tossing frequently with tongs.
- Stir in the shrimp and lemon zest; cook 2 minutes. Gradually add the spinach, tossing constantly until the spinach wilts. Add more water, ¼ cup at a time, if the mixture becomes too dry. Remove the pan from the heat; stir in the lemon juice.
- Serving size: 1 ¾ cups