Ingredients
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2 large fennel bulbs
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2 onions
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½ cup extra-virgin olive oil
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1 cup white wine
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1 (16 ounce) package linguine pasta
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4 roma (plum) tomatoes, seeded and cut into 1/4-inch dice
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2 lemons, juiced
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¼ cup pine nuts
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1 cup freshly shaved Parmesan cheese
Directions
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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.
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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 wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
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Bring a large pot of lightly salted water to a boil; cook 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.
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Stir tomatoes into fennel mixture and cook until tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into vegetables.
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Stir linguine into 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.
Nutrition Facts (per serving)
481 | Calories |
20g | Fat |
57g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 481 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 4g | 21% |
Cholesterol 7mg | 2% |
Sodium 236mg | 10% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 8g | 27% |
Total Sugars 4g | |
Protein 14g | 28% |
Vitamin C 27mg | 30% |
Calcium 212mg | 16% |
Iron 4mg | 20% |
Potassium 741mg | 16% |
* 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.