Linguine with Fennel & Butter Beans

From EatingWell: May/June 1992 — Subscribe Now!

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

Linguine with Fennel & Butter Beans Recipe

8 servings

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

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
1/2 teaspoon fennel seed
1/2 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

Preparation

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

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.

Nutrition Bonus: Vitamin A (126% daily value), Vitamin C (30% dv), Folate (22% dv), Potassium (25% dv), Iron (26% dv), Magnesium (39% dv), Selenium (82% dv), Zinc (17% dv).

4 1/2 Carbohydrate Serving

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