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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1992


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

409.7 calories; protein 18.6g 37% DV; carbohydrates 79.6g 26% DV; exchange other carbs 5.5; dietary fiber 16.1g 65% DV; sugars 7.8g; fat 4.7g 7% DV; saturated fat 1g 5% DV; cholesterol 2.2mg 1% DV; vitamin a iu 6948.7IU 139% DV; vitamin c 18.4mg 31% DV; folate 60.2mcg 15% DV; calcium 129.8mg 13% DV; iron 4.2mg 23% DV; magnesium 109mg 39% DV; potassium 898mg 25% DV; sodium 468.4mg 19% DV; thiamin 0.3mg 33% DV.