Garlic-Parsley White Bean & Roasted Tomato Skillet with Lemon Gremolata
This vibrant stovetop skillet features creamy white beans, sweet roasted cherry tomatoes, and a zesty lemon gremolata for a fresh, protein-packed dinner ready in just 25 minutes. Perfect for a regular diet, this dish is full of Mediterranean flavors and simple to prepare.
- 2 cups canned white beans (drained and rinsed)
- 2 cups cherry tomatoes, halved
- 2 tbsp olive oil
- 3 each garlic cloves, minced
- 0.5 cup fresh parsley, chopped
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
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Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cherry tomatoes, cut side down, and cook until blistered and softened, stirring occasionally.
⏱️ 6 minutes 🌡️ medium-highPush tomatoes to one side, add remaining olive oil and minced garlic. Sauté garlic until fragrant, about 1 minute.
⏱️ 1 minute 🌡️ mediumAdd white beans to the skillet, sprinkle with salt, black pepper, and red pepper flakes. Stir to combine and cook until beans are warmed through and tomatoes are juicy.
⏱️ 5 minutes 🌡️ mediumMeanwhile, in a small bowl, combine parsley, lemon zest, and lemon juice to make the gremolata.
⏱️ 1 minuteRemove skillet from heat, top with lemon gremolata, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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