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As spring unfolds and the desire for lighter, quicker meals grows, I find myself in the kitchen for shorter amounts of time, making dishes that take minimal execution but provide maximum flavour! This Rapini Butter Bean Aglio e Olio is easy to prepare and bursting with flavour – a win-win if you ask me. I’ve made this pasta recipe a million different ways and it’s safe to say that pasta aglio e olio is a favourite weeknight meal! This olio recipe is gluten-free and vegetarian made with simple ingredients but satisfying and satiating making it easy to repeat. You can easily make this pasta vegan with a swap of a few ingredients. I love the bitter greens, the creamy butter beans and the subtle spice from the red pepper flakes.
Aglio e Olio translates to “garlic and oil” in Italian and is one of the quintessential pasta dishes from Italy known for its simplicity and great flavor. It’s traditionally made with spaghetti, fresh cloves garlic, olive oil, and sometimes a sprinkle of chili flakes to add a bit of heat. This dish exemplifies the Italian philosophy of less is more, where a few ingredients are cooked properly to create a memorable, delicious meal.
Begin your Aglio e Olio by boiling water in a large pot, and generously salting it to enhance the pasta’s flavor. Cook the gluten-free spaghetti until it reaches al dente. Don’t forget to reserve a cup of the starchy pasta water before draining! This reserved water will go to use later to help emulsify and thicken your sauce, ensuring it coats every strand of pasta.
While the pasta cooks, prepare your sauce by heating olive oil and butter in a large pan over medium heat. Once the butter begins to sizzle, add diced onion, cooking it until it turns translucent. Then, incorporate thinly sliced garlic, allowing it to cook just until fragrant, about a minute. This process infuses the oil with a rich garlic flavor, which is the backbone of this dish.
Introduce chopped rapini and rinsed butter beans into the pan, tossing them with the infused garlic oil to integrate all the flavors. Sprinkle freshly grated Parmigiano Reggiano over the vegetables, seasoning with salt and pepper to taste. Add the cooked pasta directly into the pan, tossing everything with the reserved pasta water to create a creamy, emulsified sauce. Adjust the consistency with more pasta water or olive oil if needed and finish by checking for seasoning, adding more cheese or salt as desired. Now you’re ready to indulge!
There are so many ways to enjoy this versatile pasta dish. It pairs beautifully with a variety of sides and can be customized to meet different dietary needs. Whether you’re keeping it vegetarian, making it vegan, or adding additional protein you can make this fit whatever needs and desires you have.
For a vegan version, substitute the butter with additional olive oil or a vegan butter alternative, Use a plant-based Parmesan cheese or nutritional yeast for a cheesy flavor without the dairy and everything else can stay the same! This meal is easily adaptable to a vegan diet and should not be overlooked! You can even add grilled tofu or mock meat for additional protein and texture.
If you’re looking to boost the protein content, grilled chicken or shrimp are perfect complements to the flavors in Aglio e Olio, adding a savory richness that makes the dish even more satisfying.
To keep the meal balanced and healthy, accompany the pasta with a crisp, green salad dressed in a light vinaigrette or a side of steamed vegetables like brussels sprouts or spinach. These sides add color and variety to your meal but also increase the intake of vitamins, minerals, and fibre, making it a well-rounded, nutritious option.
To keep leftovers fresh, store them in an airtight container in the refrigerator for up to three days. When reheating, a splash of additional olive oil can help revive the flavors and texture of the pasta.
Not only is this recipe straightforward and quick to prepare, but it also offers you the chance to enjoy some traditional Italian food right at home. Whether you’re cooking for one or preparing a meal for a crowd, this Aglio e Olio promises to be a delightful, nourishing option that brings a taste of Italy to your table with minimal effort!
If you enjoyed this pasta, you might also like to try other quick and easy pasta recipes such as:
Burrata Turkey Bolognese Pasta
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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2 Responses
I was looking for something just like this with a can of butter / lima beans and rapini, thank you! But from experience I only added the cheese at the very end (avoids cheese clumping), and quick blanched the rapini in the boiling pasta water for 30 seconds before adding pasta to the water, and then added rapini to sauce with a bit more softness…. and 4 cloves of garlic 😉😋
This is such a tasty, satisfying and protein rich meat-less dish!
Thanks Teri Ann
Thank you so much for sharing your modifications and experience! I’m so glad that you enjoyed this recipe 🙂 Thanks so much for taking the time to write a review and rate this recipe!