Skip to main content

We’ve updated our Terms & Conditions and Privacy Policy. By using this site, you agree to these terms.


  • 10 ounces whole wheat linguini
  • 2 tablespoons olive oil
  • 1 yellow onion, sliced thinly
  • 6 cloves garlic, minced
  • 1 red bell pepper, sliced thinly
  • 12 ounces cherry tomatoes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • ½ cup white wine (may substitute stock or water)
  • 1 15-ounce can reduced-sodium cannellini beans, rinsed and drained
  • Basil and Parmesan cheese for serving


  1. Boil pasta according to instructions on package.
  2. While pasta is cooking, cut vegetables.
  3. Strain pasta, add 1 teaspoon olive oil to keep it from sticking, and set aside.
  4. Add the remaining oil and onions to the pot and cook for 5 to 7 minutes.
  5. Once the onion is slightly browned, add the garlic, bell pepper, tomatoes, pepper flakes, salt and pepper. Cook until the vegetables are tender, stirring often.
  6. Remove from heat and add the wine and beans. Return to heat and reduce by half.
  7. Add cooked pasta and stir to combine.
  8. Serve topped with basil and Parmesan cheese, 1½ cups per plate.

Makes 5 servings, 490 calories each.

Adapted from

The wellness you need, in a style you’ll love — delivered.

Sign up to have PA Health sent to your mailbox or inbox 4 times a year, for free.

One-pot pasta made with linguini and cherry tomatoes, garlic, and onion.
Content from General Links with modal content