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

Source: EatingWell Magazine, May/June 1992


Ingredient Checklist


Instructions Checklist
  • 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 Facts

410 calories; protein 18.6g; carbohydrates 79.6g; dietary fiber 16.1g; sugars 7.8g; fat 4.7g; saturated fat 1g; cholesterol 2.2mg; vitamin a iu 6948.7IU; vitamin c 18.4mg; folate 60.2mcg; calcium 129.8mg; iron 4.2mg; magnesium 109mg; potassium 898mg; sodium 468.4mg; thiamin 0.3mg.

4 1/2 starch, 2 vegetable, 1 lean meat