Pasta with Fennel and Onions

Prep Time:
20 mins

Cook Time:
20 mins

Total Time:
40 mins

Servings:
8

Ingredients

Directions

Cut fennel bulbs in half, lengthwise; remove tough cores. Thinly slice fennel bulb halves lengthwise. Slice onions in half lengthwise; thinly slice onions lengthwise.

Heat olive oil in a large skillet over medium heat. Add fennel and onions; cook and stir until onions are translucent, about 8 minutes. Add wine; increase heat to medium-high. Cook, stirring often, until wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve 1/4 cup pasta water. Drain linguine; keep warm.

Stir tomatoes into fennel mixture; cook until tomatoes soften, about 3 minutes. Stir lemon juice and pine nuts into fennel mixture.

Stir linguine into fennel mixture; stir in reserved pasta water. Cook over high heat, stirring until hot and thoroughly combined, about 2 minutes. Top servings with Parmesan cheese.

Nutrition Facts (per serving)