Lemon zest and juice and fresh parsley brighten the canned cannellini beans that top this simple shells and marinara dish.



Ingredient Checklist


Instructions Checklist
  • In a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 cup pasta water. Drain and return pasta to pot. Meanwhile, in a medium saucepot, heat 1 tablespoon olive oil over medium. Add onion and half the garlic and saute. Add pepper flakes and bay leaf and cook until fragrant, 1 minute. Add tomato and juices, 3/4 cup pasta water, and salt and pepper. Bring to a rapid simmer and cook until tomato pieces begin to break down and liquid thickens, about 15 minutes. Discard bay leaf and, using a hand blender or food processor, blend tomato mixture until coarsely pureed. Toss with pasta to coat.

  • In a small skillet, heat remaining 2 tablespoons oil over medium. Add remaining garlic and cook until soft and fragrant, 1 minute. Add beans and remaining 1/4 cup pasta water and cook until beans are heated through. Stir in lemon zest and juice, and parsley. Season with salt and pepper. Divide pasta among bowls, top with warm bean mixture and sprinkle with Parmesan.

Reviews (3)

10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
This recipe is SO DELICIOUS! It's one of those meatless recipes where I don't miss the meat at all. Great flavors here- as another reviewer said, it's a great "pantry staple" recipe to have on hand!
Rating: 5 stars
This was so good. The lemony beans provided such a pop of flavor and a nice contrast to the tomato sauce and shell pasta. Plus, it was so easy to make! This one is a great pantry staple recipe to have on hand.
Rating: Unrated
Overall the pasta dish is pretty good, but it needs some sorta of veggie. The next time I make it I'm going to add in some spinach or other leafy green. Otherwise, it has nice flavor and is easy to make.