Nutrition per serving may change if servings are adjusted.
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
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.
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
Vitamin A (139% daily value), Vitamin C (30% dv), Iron (22% dv)