- 2 large fennel bulbs
- 2 onions
- 1/2 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
- 1/4 cup pine nuts
- 1 cup freshly shaved Parmesan cheese
- 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.
09/07/2019
recipepes.com
pasta with fennel and onions, recipe
PT15M
PT1H
5
455 calories
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