Pasta with Fennel and Onions

Fennel and linguine are served in a white wine sauce topped with plenty of freshly shaved Parmesan cheese in this quick Italian recipe.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 481 Calories

Ingredients

• 2 lemons, juiced
• 1 cup white wine
• 1 (16 ounce) package linguine pasta
• 2 onions
• 2 large fennel bulbs
• 4 roma (plum) tomatoes, seeded and cut into 1/4-inch dice
• 1 cup freshly shaved Parmesan cheese
• 0.5 cup extra-virgin olive oil
• 0.25 cup pine nuts

Recipe Instructions

Step 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.

Step 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 wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.

Step 3

Bring a large pot of lightly salted water to a boil; cook 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.

Step 4

Stir tomatoes into fennel mixture and cook until tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into vegetables.

Step 5

Stir linguine into 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.