Pasta with Fennel and Onions
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Description
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!
Ingredients
- 2 large fennel bulbs
- 2 onions
- ½ cup extra-virgin olive oil
- 1 cup white wine
- 1 (16 ounce) package linguine pasta
- 4 roma (plum) tomatoes, seeded and cut into 1/4-inch dice
- 2 lemons, juiced
- ¼ cup pine nuts
- 1 cup freshly shaved Parmesan cheese
Directions
- 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.
Nutrition Facts
serving: 8 servings
calories: 480.8 kcal
carbohydrates: 57.2 g
protein: 13.9 g
saturated fat: 4.2 g
cholesterol: 7.2 mg
sodium: 235.7 mg
fiber: 7.5 g
sugar: 4.1 g
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