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Pasta with Fennel and Onions

Pasta with Fennel and Onions

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
TeamBeatse

TeamBeatse

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!

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Original recipe yields 8 servings

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Nutrition

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  • 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

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.
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Reviews

JulieMonday
5

JulieMonday

9/26/2012

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 expectations and preferences. It's a healthy, rich, vegetable-based pasta dish and the ingredients included as written play well together without any flavor disappearing during the cook time. And thank you for helping me like fennel! I want to, and fennel cooked this way, a little caramelized with onion, makes a rich dish that would be great as a side or main dish. When I smelled it after adding the wine I was sure it would be great. I thought about adding garlic, meat, red pepper flakes, or butter and anything like that would either overpower the more delicate flavors here and/or make it much less friendly to a middle aged woman's waistline. One notable item - added salt is unnecessary because the fennel essence, lemon juice, tomato, wine, and Parmesan satisfy most all but the most salt-addicted palate.

mrs. kosmos
0

mrs. kosmos

1/13/2013

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 box and keep trying different recipes. This is the best recipe we've tried yet. We both enjoyed this and will make it again. By the way, I used the full 1/2 C of oil and didn't find it to be too oily. Oh, and I guess I did make one other tiny change: using canola instead of olive oil. Olive oil doesn't like to be cooked; better to use a high heat oil on the stove.

amymj
0

amymj

11/11/2012

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. I liked the flavors, but my daughter and my husband thought it was just so so.

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