Penne with Peppers, White Beans and Thyme

1 medium red onion
1 large green bell pepper
1 large yellow bell pepper
3 Tablespoons vegetable oil
3 cloves garlic, minced or crushed through a press
1/2 lb. penne or other medium-large tube pasta (about 2-1/2 cups)
1 16-oz can small white beans
2 Tablespoons lemon juice
1 Teaspoon thyme
3/4 Teaspoons salt
1/2 Teaspoon black pepper
2 Tablespoons butter


1. Bring a large pot of water to a boil
2. cut onion into thin slices. Cut the bell peppers into bite-size pieces
3. In a large skillet, warm 2 Tablespoons of the oil over medium high heat until hot but not smoking. Add the onion and garlic, and sauté until the onion begins to brown, about 5 minutes.
4. Add pasta to boiling water and cook until done, 10-12 minutes, or according to pkg. directions.
5. Add the remaining oil to the skillet. Add the bell peppers and cook, stirring for 5 minutes.
6. Rinse the beans under cod water and drain well. Add the beans, lemon juice, thyme, salt and black pepper to the skillet and cook over medium-high heat until the beans are are heated though, about 3 minutes.
7. Drain the pasta and toss it with butter. Toss the pasta and the vegetable mixture together to combine.