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White Bean Scampi with Linguine

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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
White Bean Scampi with Linguine

This vegetarian entrée channels all the flavors of a classic shrimp scampi but leans on mild, creamy cannellini beans, a naturally fat-free protein packed with fiber to keep 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 Cannellini Scampi with Linguine

Vegetarian Scampi Ingredients

  • Pasta: Boil whole-wheat linguine in salted water. If you don’t have linguine, sub angel hair or spaghetti.
  • Garlic: Sauté the garlic with black pepper and chili flakes in olive oil.
  • Wine: Choose a good-quality dry white wine, like pinot grigio or chardonnay. If you 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 look like a lot, but it will cook down.
  • Beans: Drain and rinse two cans of cannellini beans. Swap them for another type of white bean, like Great Northern or Navy beans, if you want.
  • Lemon Juice squeezed from one lemon.
  • Butter: Stirring just a tablespoon of butter in at the end enhances the flavor without adding a ton of extra fat.
  • Garnishes: Sprinkle with chopped parsley and grated parmesan.

How to Make Cannellini Scampi

  • Cook the Pasta: Boil salted water and add the pasta. Cook it for a minute less than the package instructs, reserve a half cup of pasta water, and then drain the noodles.
  • Garlic: In the same pot, warm the olive oil over medium heat, and cook the garlic, red pepper flakes, and black pepper until fragrant.
  • Scampi Sauce: Pour in the wine, bring it to a simmer, and reduce the liquid until it’s more or less the consistency of heavy cream.
  • Vegetables: Add the tomatoes and cook them for a minute or two. Throw in the spinach a handful at a time, stir until it wilts, and then continue with the remaining spinach.
  • Add the Pasta: Add the linguine and pasta water, increase the heat to medium-high, and cook, occasionally stirring, until the liquid thickens and incorporates.
  • Beans: Decrease the heat to medium, pour in the beans and lemon juice, and cook for a minute.
  • Serve: Remove the pot from the heat, mix in 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 on its own since it has protein from the beans and plenty of veggies. If you want to serve it with something, go with a big green salad or roasted vegetables.

How to Freeze Vegetarian Scampi

This cannellini scampi will last refrigerated for up to five days, and you can freeze it for up to three months in food storage containers. Thaw the dish in the fridge the day before eating and reheat it in the microwave until warm.

Vegetarian Cannellini Scampi with LinguineVegetarian Cannellini Scampi with Linguine

More Vegetarian Pasta Recipes You’ll Love:

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White Bean Scampi with Linguine

4.86 from 7 votes
8
Cals:571
Protein:26.5
Carbs:93
Fat:9.5
This white bean scampi served over whole-wheat linguine provides a lighter vegetarian alternative to shrimp scampi.
Course: Dinner
Cuisine: American, Italian
White Bean Scampi with Linguine
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Yield: 4 servings
Serving Size: 1 3/4 cups

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 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.

Last Step:

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Nutrition

Serving: 1 3/4 cups, Calories: 571 kcal, Carbohydrates: 93 g, Protein: 26.5 g, Fat: 9.5 g, Saturated Fat: 2.5 g, Cholesterol: 7.5 mg, Sodium: 1058 mg, Fiber: 17 g, Sugar: 4.5 g

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11 comments on “White Bean Scampi with Linguine”

  1. Avatar photo
    Renee Lanphere

    This was so good! We added shrimp to ours and more tomatoes. It was even better warmed up for left overs!

  2. Oh my god this recipe is to die for! So much flavor and SO EASY. My husband really wanted to add a meat, but after he tried it he loved it as is. 10/10!!!

  3. This was a nice change from the pastas we normally eat. I served with naked chicken tenders I cooked in the air fryer based off Gina’s recipe. Well balanced meal that had something for everyone in my family. I would make this again.

  4. Before I added the beans, I pulled out a portion to serve up to family who have food allergy to beans. I enjoyed the mild flavor.

  5. This was not good. At all. I’m surprised because all the other recipes I’ve made from here are amazing. The amount of parsley was unnecessary and it’s just a boring boring meal. My family weren’t fans 

  6. Avatar photo
    Adding to rotation immediately

    I just made this for a quick lunch and it took everything in me not to eat the entire amount and save some for tomorrow’s lunch. I gave my husband some to taste and he loved it as well. I didn’t have tomatoes at the moment so I used red onion and sautéed them as a substitute, so good!

    We have been trying to incorporate more vegetarian meals into our diet and this dish will be added to the weekly rotation. Thank you, Gina!