“This pasta dish is very simple, but everyone loves it,” writes Trisha Kruse from Eagle, Idaho. The tasty main course also adds protein and fiber to your diet, without too much fat.
- 2 medium onions, halved and thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup white wine or vegetable broth
- 1 teaspoon brown sugar
- 10 ounces uncooked linguine
- 1 can (19 ounces) cannellini or white kidney beans, rinsed and drained
- 1 cup vegetable broth
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1/4 teaspoon pepper
- 6 tablespoons shredded Parmesan cheese
- In a large nonstick skillet over medium-low heat, cook onions in butter and oil until tender. Add wine or broth and brown sugar; cook 5 minutes longer. Meanwhile, cook linguine according to package directions.
- Add the beans, broth, garlic, basil and pepper to the onions; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
- Drain linguine; toss with onion mixture. Sprinkle each serving with Parmesan cheese. Yield: 6 servings.
Originally published as Cannellini 'n' Onion Linguine in Light & Tasty February/March 2008, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Cannellini 'n' Onion Linguine
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Reviewed Feb. 24, 2009
"I think it was a little bland. If I make it again, I think I'll add some sun dried tomatoes or maybe some peas and fresh basil instead of dried."