Pasta with Fennel and Onions

Pasta with Fennel and Onions

4
TeamBeatse 1

"We took a cooking class and this is the recipe that we learned. We LOVE it! The fennel gives the flavor palette a unique twist. We combine it with Allrecipes' Grilled Sausage with Pepperonatta for a family-style feast!"
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 481 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Trim fennel bulbs, cut in half lengthwise, and remove tough cores. Thinly slice fennel bulb halves lengthwise. Peel onions, slice in half lengthwise, and thinly slice onions lengthwise.
  2. Heat olive oil in a large skillet over medium heat; cook and stir fennel and onions until onions are translucent, about 8 minutes. Pour in white wine, turn heat up to medium-high, and cook, stirring often, until the wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
  3. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm. Reserve 1/4 cup of pasta water.
  4. Stir tomatoes into the fennel mixture and cook until the tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into the vegetables.
  5. Stir linguine into the fennel mixture and mix in reserved pasta water. Cook pasta and vegetables over high heat, stirring until hot and thoroughly combined, about 2 minutes. Serve in a large serving bowl topped with Parmesan cheese.

Reviews

4

Wow :) Thank you for this recipe. This is my first review here - I absolutely had to do it. Made as written, except I had only half the pine nuts called for. Oh well - this met all expectat...

OMG! Absolutely delicious!! My husband and I love to eat raw fennel; I have never cooked with it before. This was the perfect dish to make. The only substitution I made was a can of diced tomat...

The only thing I did different was add the parmesan cheese into the sauce at the same time as the pine nuts and lemon juice. Neither hubby nor I love fennel, but we regularly get it in the CSA b...

I cut the oil in this recipe in half because I'm watching my calories and this dish was still really greasy. If I make it again, I will try halving the olive oil again to bring it down to 2 tbsp...