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20 minute dinner recipes

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Linguine with Fennel & Butter Beans


From EatingWell:  May/June 1992

Earthy fennel and creamy butter beans top whole-wheat linguine in this quick and healthy pasta recipe.

8 servings | Active Time: 20 minutes | Total Time: 30 minutes



  1. Heat oil in a large nonstick skillet over medium-low heat. Add fennel, carrots, onions, garlic, fennel seed and crushed red pepper and cook until the vegetables are tender, about 10 minutes.
  2. Add broth and beans and bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are tender, 10 to 12 minutes. Season with salt and pepper.
  3. Meanwhile, cook linguine in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large shallow bowl. Add the vegetables and toss well. Taste and adjust seasonings. Sprinkle with Parmesan and serve.


Per serving : 421 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 5 mg Cholesterol; 81 g Carbohydrates; 19 g Protein; 16 g Fiber; 254 mg Sodium; 866 mg Potassium

4 1/2 Carbohydrate Serving

Exchanges: 4 1/2 starch, 2 vegetable, 1 very lean meat