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Cannellini 'n' Onion Linguine

 Cannellini 'n' Onion Linguine
“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.
6 ServingsPrep/Total Time: 30 min.


  • 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.

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Cannellini 'n' Onion Linguine (continued)

Nutritional Facts: 1 cup equals 332 calories, 7 g fat (3 g saturated fat), 9 mg cholesterol, 388 mg sodium, 54 g carbohydrate, 6 g fiber, 13 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now