Easy Pasta Recipe with Cannellini Beans & Italian Veggies

Last Updated on October 12, 2021 by Anne-Marie

Looking for a gluten free dinner recipe? Try this easy pasta recipe made with cannellini beans and Italian vegetables.

A plate of Pasta Recipe with Cannellini Beans & Italian Veggies with fork and napkin.

Why this recipe works

I try to cook a healthy, filling and delicious meals like Easy Pasta Recipe with Cannellini Beans & Italian Veggies even though we're incredibly busy with work, school and other activities.

However, we face several challenges to eat dinner together, because we may not all get home until fairly late in the evening.

Often I don't start dinner until 6:30 pm, so I need to find easy dinner recipes that I can make in 30 minutes or less.

Our second problem is that as my children get older, they get pickier.

My kids used to be such adventurous eaters, too. Nathan doesn’t like chicken and goodness knows what Lucie is eating these days.

Not that I don’t have my own issues as I’m gluten free and have to avoid many dairy products, though cheese is OK.

Overhead view of Bowls of Pasta Recipe with Cannellini Beans & Italian Veggies with napkins and forks.

Easy Italian pasta recipes

One cuisine my family all agrees on is Italian food. (Or should I say, Italian-American food.) That’s why easy pasta recipes are so popular with my family.

I grew up in a household with a French mother, so I  never learned to cook Italian-style food until I was an adult. I started slowly when I was first living on my own by buying spaghetti sauces, like Ragú, a name I recognized from TV commercials.

Spaghetti with sauce became my favorite comfort food, which was perfect as it fit my limited budget (and not-so-great cooking skills) back then!

Later on, I started making my own spaghetti sauce and tackled slightly more complicated Italian-American inspired fare like lasagna and slow cooker baked ziti.

Closeup of a bowl of Pasta with Cannellini Beans & Italian Veggies with a striped napkins and forks.

These days, I ’ve begun to rely on bottled sauces again when I’m pressed for time. For many years, I avoided bottled sauces because they were full of ingredients that I didn’t like such as high fructose corn syrup.

But now, looking at Ragú’s ingredients, they’re made with the same things I use in my own sauce – spices, tomato puree, and olive oil. There’s even a No Sugar Added Tomato Basil variety!

They’re so affordable that I bet buying a bottle of Ragú at the supermarket is cheaper than making sauce from scratch.

But if you like making sauce from scratch, check out these recipes:

Ingredients for Cannellini Beans & Italian Veggies on Gluten Free Pasta in a pan with a wooden spatula.

By shopping the freezer section and the store shelves, I found products that saved me time so I could make my easy pasta recipe in less than 20 minutes – the time it took for the pasta water to come to a boil and then cook the gluten free pasta.

For example, using frozen veggies means I don’t have to wash or chop. Plus, they’re cheaper than fresh vegetables! There was even a brand of artichoke hearts in brine that was already cut in quarters for the same price as the whole ones. I can’t tell how much that made my day.

Finally, this easy pasta recipe is one you can keep in your “dinner arsenal” when you look at the clock and you realize that dinner time was 30 minutes ago.

As long as you have a couple of bags of frozen veggies in the freezer, some cannellini beans, artichoke hearts, pasta in the pantry, and a bottle of Ragú, you’ll be able to call “Dinner’s ready!” to your hungry hordes in about 20 minutes.

More easy pasta recipes


Easy Pasta Recipe with Cannellini Beans & Italian Veggies

Easy Pasta Recipe with Cannellini Beans & Italian Veggies

Looking for a gluten free dinner recipe? Try this easy pasta recipe made with cannellini beans and Italian vegetables.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 12-ounce package gluten free spaghetti
  • 1/2 tablespoon olive oil
  • 1 12-ounce package Italian style vegetables
  • 1 12-ounce package frozen California style vegetables
  • 1 15.5-ounce can cannellini beans, drained and rinsed
  • 1 14-ounce can quartered artichoke hearts in brine, drained and rinsed
  • 1 24-ounce jar Ragú sauce (your favorite variety)
  • Freshly grated parmesan cheese for serving (optional)


  1. Cook gluten free spaghetti according to directions. Drain and set aside.
  2. As the spaghetti is cooking, heat a large skillet over medium-high heat. Place olive oil in a pan. Empty contents of both bags of frozen vegetables. Stir frequently and cook until even large pieces are completely heated through.
  3. Lower heat to medium. Add beans and artichoke hearts. Stir to mix thoroughly with vegetables.
  4. Add Ragú sauce and stir to mix thoroughly. Cook until sauce begins to bubble. Set heat to low.
  5. To serve, plate spaghetti then top with vegetable, bean, and sauce mixture. Add some freshly grated parmesan cheese if you wish. Serve immediately.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 551Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 1360mgCarbohydrates: 102gFiber: 28gSugar: 16gProtein: 24g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

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Recipe rating: 5 4 3 2 1