Earthy fennel and creamy butter beans top whole-wheat linguine in this quick and healthy pasta recipe. Source: EatingWell Magazine, May/June 1992

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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

410 calories; 4.7 g total fat; 1 g saturated fat; 2 mg cholesterol; 468 mg sodium. 898 mg potassium; 79.6 g carbohydrates; 16.1 g fiber; 8 g sugar; 18.6 g protein; 6949 IU vitamin a iu; 18 mg vitamin c; 60 mcg folate; 130 mg calcium; 4 mg iron; 109 mg magnesium;