Ingredients40 m servings 481 cals
- 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.
- 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.
- 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.
- Stir tomatoes into the fennel mixture and cook until the tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into the vegetables.
- 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.
Per Serving: 481 calories; 20.2 g fat; 57.2 g carbohydrates; 13.9 g protein; 7 mg cholesterol; 236 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...