Linguine with Fennel & Butter Beans

May/June 1992

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

Linguine with Fennel & Butter Beans

Makes: 8 servings

Active Time:

Total Time:


  • 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


  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.


Per serving: 421 calories; 5 g fat (1 g sat, 2 g mono); 5 mg cholesterol; 81 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 4 1/2

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

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Recipe Categories

Ease of Preparation
Total Time
30 minutes or less
8 or more
Main Ingredient
Preparation/ Technique

May/June 1992
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