Linguine with Fennel & Butter Beans

Linguine with Fennel & Butter Beans

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From: EatingWell Magazine, May/June 1992

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 tablespoon extra-virgin olive oil
  • 2 fennel bulbs, trimmed, quartered, cored and thinly sliced
  • 3 large carrots, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • ½ teaspoon fennel seed
  • ½ teaspoon crushed red pepper
  • 3 cups reduced-sodium chicken broth
  • 1 10-ounce package frozen butter beans, (baby lima beans)
  • Salt & freshly ground pepper, to taste
  • 1 pound whole-wheat linguine
  • 3 tablespoons freshly grated Parmesan cheese


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  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.

Nutrition information

  • Per serving: 410 calories; 5 g fat(1 g sat); 16 g fiber; 80 g carbohydrates; 19 g protein; 60 mcg folate; 2 mg cholesterol; 8 g sugars; 0 g added sugars; 6,949 IU vitamin A; 18 mg vitamin C; 130 mg calcium; 4 mg iron; 468 mg sodium; 898 mg potassium
  • Nutrition Bonus: Vitamin A (139% daily value), Vitamin C (30% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 4½ starch, 2 vegetable, 1 lean meat

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