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CookPal AI
Pasta with Fennel and Onions

Pasta with Fennel and Onions

Cost $15.5, save $10

Source: Recommended by CookPal

  • 30 Min
  • 8 Servings
  • $15.5

INGREDIENTS

  • Vegetables

    • 2 large fennel bulbs, trimmed

  • Cooking Oils

    • ½ cup extra-virgin olive oil

  • Liquids

    • 1 cup white wine

  • Pasta

    • 1 (16 ounce) package linguine pasta

  • Fruits

    • 🍋 2 lemons, juiced

  • Nuts

    • ¼ cup pine nuts

  • Cheese / Dairy

    • 1 cup freshly shaved Parmesan cheese

STEPS

1

Cut fennel bulbs in half lengthwise. Remove tough cores. Thinly slice fennel. Slice onions in half lengthwise and also thinly slice.

2

Heat olive oil in a large skillet over medium heat. Add fennel and onions; cook and stir until onions are translucent, about 8 minutes. Add wine and cook until wine has nearly evaporated and fennel and onions begin to brown, about 8-10 minutes.

3

Bring a large pot of lightly salted water to a boil. Cook linguine until tender yet firm to the bite, approximately 11 minutes. Reserve 1/4 cup pasta water and drain linguine, keeping warm.

4

Stir tomatoes into fennel mixture; cook until softened, about 3 minutes. Stir in lemon juice and pine nuts.

5

Add linguine to the fennel mixture with reserved pasta water. Cook over high heat, stirring until hot and combined, about 2 minutes. Top servings with Parmesan cheese.

NUTRIENTS

Per 1 serving

🔥

481

Calories

  • 14
    Protein
  • 57
    Carbs
  • 20
    Fats

💡 Toast the pine nuts for extra flavor before incorporating into the dish.Be sure to not overcook the pasta to maintain texture and ideal consistency.Use freshly shaved Parmesan for richer taste compared to pre-grated versions.