Creamy lima beans meet tender spinach and zesty lemon in this simple, comforting pasta. A fresh, vegetarian weeknight dinner that’s full of flavor and color.
Lima beans are often overlooked, but in this Creamy Lima Bean & Spinach Pasta, they shine as the star ingredient. Their naturally buttery texture creates a luscious, satisfying sauce without any heavy cream, making this dish both comforting and light.
Hearty Southern Style Succotash
The dish starts with a simple sauté of onion and garlic, building a fragrant base. Lima beans are then added along with vegetable broth, simmering just until tender. Their creamy, mild flavor pairs beautifully with the bright, fresh spinach that’s stirred in at the last minute. A squeeze of lemon juice and a sprinkle of zest elevate the dish, adding brightness that balances the richness of the beans.
Pasta is cooked separately and then combined with the beans and greens. A handful of Parmesan or plant-based alternative melts into the mixture, binding everything together and creating a silky sauce that clings to every piece of pasta. For a little crunch and nutty flavor, toasted pine nuts make an optional but delightful topping.
What makes this recipe stand out is its balance of flavors and textures. Creamy lima beans, tender pasta, vibrant spinach, and a hint of lemon make every bite feel fresh yet indulgent. The recipe is quick enough for a weeknight dinner, yet elegant enough to serve for lunch with friends or a casual dinner party.
This pasta also shows just how versatile lima beans can be. They aren’t just for soups or side dishes—they can create main dishes that are filling, flavorful, and satisfying. Whether you’re a long-time lima bean fan or a skeptic, this pasta is a delicious introduction to the creamy, nutty goodness of these little legumes.
Next time you’re craving a vegetarian meal that feels special without extra effort, try this Creamy Lima Bean & Spinach Pasta. It’s comforting, nutritious, and packed with flavor—proof that lima beans deserve more time in the spotlight.
Creamy Lima Bean & Spinach Pasta with Lemon-Herb Sauce
Creamy lima beans meet tender spinach and zesty lemon in this simple, comforting pasta. A fresh, vegetarian weeknight dinner that’s full of flavor and color.
Ingredients
- 8 oz pasta of your choice (penne, fusilli, or spaghetti)
- 2 cups cooked lima beans (fresh, frozen, or canned, drained and rinsed)
- 2 cups fresh spinach
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup vegetable broth
- ¼ cup grated Parmesan or plant-based alternative
- 1 tablespoon olive oil
- Juice and zest of 1 lemon
- 1 teaspoon dried thyme or 1 tablespoon fresh
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Optional: toasted pine nuts for topping
Instructions
- Cook pasta: Cook according to package instructions. Reserve ½ cup pasta water, then drain.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté 3–4 minutes until fragrant and translucent.
- Add lima beans & broth: Stir in lima beans, thyme, red pepper flakes, and vegetable broth. Simmer 5 minutes until beans are tender.
- Add spinach & lemon: Toss in spinach and cook until wilted. Stir in lemon juice and zest.
- Combine with pasta: Add cooked pasta to the skillet. Stir in Parmesan and a splash of reserved pasta water to create a creamy sauce that clings to the pasta. Season with salt and pepper.
- Serve: Plate pasta, sprinkle with toasted pine nuts if desired, and drizzle with a little extra olive oil.