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Cannellini ‘n’ Onion Linguine


  • 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 (15 ounces) cannellini 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


  • 1. 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.
  • 2. 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.
  • 3. Drain linguine; toss with onion mixture. Sprinkle each serving with Parmesan cheese.

Nutrition Facts

1 cup: 332 calories, 7g fat (3g saturated fat), 9mg cholesterol, 388mg sodium, 54g carbohydrate (6g sugars, 6g fiber), 13g protein.


Average Rating: 3
  • mjlouk
    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.

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