side dish

Fennel-Tomato Linguine

Name: Fennel-Tomato Linguine
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 large fennel bulbs, stalks removed, cut into thin wedges (about 16); 1 1/2 teaspoons crushed fennel seed (you get the most flavor if you buy them whole and crush them yourself); 4 gloves garlic, minced; 8 ounces turkey Italian sausage, casing removed; 2 jalapeno peppers, seeds and stems removed, minced (more if you're like me and wa; 2 tablespoons lemon juice; 1 pound whole wheat linguine; 2 teaspoons olive oil, divided; 1 tablespoon fresh oregano, chopped; 1 cup grated Parmesan; 4 tablespoons Italian parsley, chopped, divided; 2 cups reduced sodium chicken broth

“The recipe Fennel-Tomato Linguine can be made in about 45 minutes. One serving contains 348 calories, 18g of protein, and 8g of fat. For $1.23 per serving, you get a main course that serves 8. 1 person were glad they tried this recipe. This recipe from Foodista requires jalapeno peppers, fennel seed, gloves garlic, and parmesan. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Try Linguine with Sardines, Fennel & Tomato, Linguine With Clams And Fennel, and Linguine with Fennel and Tuna for similar recipes.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Fennel bulbslarge, about 16, stalks removed, cut into thin wedges2 large
Fennel seedyou get the most flavor if you buy them whole and crush them yourself1.5 tsp
Gloves garlicminced4
Turkey sausagecasing removed8 oz
Jalapeno peppersseeds and stems removed, minced (more if you're like me and wa2
Lemon juice2 tbsp
Linguine1 lb
Olive oildivided2 tsp
Oreganochopped1 tbsp
Parmesan1 cup
Parsleychopped, divided4 tbsp
Reduced sodium chicken broth2 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
In a large skillet, saute and break up Italian sausage in 1 teaspoon olive oil over medium-high heat until browned. Using a slotted spoon, transfer to paper towel and set aside.In the same skillet, add garlic and jalapeno, saute for about 1 minute.
2
Add fennel and saute until it begins to brown, about 5 minutes.
3
Add broth, tomatoes, lemon juice, oregano and half the parsley. Bring to a boil, reduce heat to low, cover and let simmer until the fennel is tender, about 20 minutes.Meanwhile, prepare pasta according to package directions. Two minutes before al dente, remove from heat and strain, but do not rinse, set aside.When the fennel is tender, pour mixture into pasta pot, add pasta and sausage and continue to cook until linguine is al dente and has soaked up much of the sauce, about 2 to 3 minutes.Plate pasta and top with cheese and remaining parsley.