White Bean Scampi with Linguine

This white bean scampi served with whole wheat linguine is a fiber-rich, vegetarian alternative to shrimp scampi.

White kidney scampi with linguine

This vegetarian appetizer conveys all the flavor of classic shrimp scampi, but leans on mild, creamy cannellini beans, a naturally fat-free protein that’s packed with fiber to keep you fuller longer. White wine and fresh lemon juice bring brightness, while cherry tomatoes and spinach add color. For more scampi recipes, try his Packets Shrimp Scampi Zoodles, Grilled Shrimp Scampi Skewers, and Shrimp Scampi Foil.

vegetarian scampi

• pasta: Boil whole wheat linguine brineIf you don’t have linguine, sub angel hair or spaghetti.
• garlic: sauté garlic in black pepper When chili flakes of Olive oil.
• wine: Choose a good dry white wine, such as Pinot Grigio or Chardonnay.If you prefer scampi without wine, omit the scampi and add chicken or
  vegetable soup.
• Tomato: Halve 10 ounces cherry tomatoes.
• spinach: 8 ounces of spinach may look like a lot, but it’s cooked.
• beans: Drain and rinse 2 cans of cannellini beans. If necessary, substitute another type of white kidney bean, such as great northern beans or navy beans.
• lemon juice 1 lemon.
• butter: Just stir in a tablespoon of butter at the end for extra flavor without adding extra fat.
• Garnish: Sprinkle with chopped parsley and grated Parmesan cheese.

How to make cannellini scampi

• Cook the pasta: Bring the salted water to a boil and add the pasta. Cook 1 minute less than package directions, set aside half a cup of pasta water, and drain noodles.
• garlic: Heat the olive oil in the same pan over medium heat and sauté the garlic, chili flakes and black pepper until fragrant.
• Scampi sauce: Pour in the wine, bring to a boil, and simmer until the liquid is about the same as heavy cream.
• vegetable: Add tomatoes and simmer for 1-2 minutes. Add the spinach, handful at a time, and stir until tender, then continue with the remaining spinach.
• Add pasta; Add the linguine and pasta water and cook over medium-high heat, stirring occasionally, until the liquid thickens and dissolves.
• beans: Reduce heat to medium, pour in beans and lemon juice, and cook for 1 minute.
• serve: Remove the pan from the heat, add the butter, mix, and garnish with the parsley and Parmesan cheese.

What to Serve with Cannellini Bean Scampi

This vegetarian scampi is packed with protein from the beans and lots of veggies, making it a complete meal on its own. If you want to serve it with something, big green salad Or grilled vegetables.

How to Freeze Vegetarian Scampi

These cannellini scampi will last up to 5 days refrigerated and can be frozen in food storage containers for up to 3 months. Thaw in the refrigerator the day before eating and reheat in the microwave.

More Vegetarian Pasta Recipes You’ll Love:

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