Home Healthy meals White Bean Scampi with Linguine

White Bean Scampi with Linguine

by Contributing Author
This post may contain affiliate links. Please read my disclosure policy.

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 cannellini with scampi linguine

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.

Vegetarian cannellini with scampi linguineVegetarian cannellini with scampi linguine

More Vegetarian Pasta Recipes You’ll Love:

Your comments are helpful!if you tried this health white bean scampi Recipes and other stuff from Skinnytaste, don’t forget rate recipes When leave a comment belowAnd if you take a picture of it please share it with me Instagram Be able to re-share in stories!

White kidney scampi with linguine


571 calorie
26.5 protein
93 carbohydrates
9.5 fat

Preparation time: Five minutes

Cooking time: 20 minutes

total time: twenty five minutes

Served over whole wheat linguine, this white bean scampi is a light vegetarian alternative to shrimp scampi.

  • 8 ounce whole wheat linguine, i love delaro
  • 1 tea spoon kosher salt, plus for pasta
  • 1 tablespoon Olive oil
  • Four garlic, chopped
  • ¼ tea spoon red pepper flakes, more taste
  • ¼ tea spoon freshly ground black pepper
  • ½ cup dry white wine, or soup
  • 2 cup cherry tomatoes, 10 oz container, half
  • 8 ounce bag baby spinach
  • 2 15 oz can 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, chopped
  • finely grated parmesan or vegan parmesan, serving options
  • Pour plenty of salted water into a pot and bring to a boil.

  • Cook pasta about 1 minute less than package directions, set aside 1/2 cup of pasta water, and drain pasta.

  • Heat the olive oil in the same pan over medium heat. Cook garlic, red pepper flakes, and black pepper until fragrant, 1 minute.

  • Pour in the wine and let it simmer. Thicken the liquid.

  • Add tomatoes and heat for 1-2 minutes. Heat until the tomatoes are soft.

  • Add the spinach, a handful at a time, and stir until tender, then add for about 2 minutes.

  • Add the pasta water to the cooked pasta and mix. Increase heat to medium-high and cook, stirring occasionally, until liquid thickens and melts, about 1 to 2 minutes.

  • Reduce heat to medium. Add beans and lemon juice and heat for another minute to warm.

  • Remove from heat and add butter, stirring until melted.

  • Garnish with chopped parsley and grated parmesan and serve immediately.

Serving: 13/4 cup, calorie: 571kcal, carbohydrates: 93g, protein: 26.5g, obesity: 9.5g, saturated fat: 2.5g, cholesterol: 7.5mg, sodium: 1058mg, fiber: 17g, sugar: 4.5g

keyword: Bean pasta, vegetarian scampi, white beans

You may also like

Leave a Comment

About Us

We’re a media company. We promise to tell you what’s new in the parts of modern life that matter. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Sed consequat, leo eget bibendum sodales, augue velit.