Linguine with Fennel and Kale

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By: Tiny Farmhouse

Course: Main Dish

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes 4 Servings


Ingredients

  • 8 ounces Dreamfields Linguine prepared according to package

  • 2 tablespoons olive oil

  • 1 medium shallot peeled, trimmed, finely chopped

  • 1 pound fennel Makes 3 cups, trimmed and cut into 1/4 half-rounds

  • 1 teaspoon fennel seed

  • 1/8 teaspoon crushed red pepper flakes

  • 1 bunch Lacinato kale makes 4 cups when sliced into wide ribbons

  • 1/4 cup seedless raisins plumped in warm water

  • 1/2 cup water (reserved from pasta-cooking)

  • 1/4 cup walnuts chopped, toasted

  • 4 tablespoons grated Pecorino-Romano cheese (1 tablespoon per serving)

  • kosher salt

  • black pepper freshly ground


Directions

  1. Prepare the pasta according to the package directions.

  2. Heat the oil in a large saute or frying pan over medium heat. Add the shallot, fennel, fennel seed and crushed red pepper flakes and saute until the fennel has softened and is becoming translucent, 7 to 8 minutes.

  3. Add the kale and raisins to the saute pan and cook, stirring frequently, until the kale has wilted and is bright green, 5 to 6 minutes.

  4. Reserve 1/2 of the pasta cooking water and add to the saute pan.

  5. Transfer the linguine to the saute pan, stir well and cook for 1 to 2 minutes before serving, then season with salt and pepper.

  6. Serve 1/4 the pasta and vegetables per person, and top each serving with 1 tablespoon toasted walnuts and 1 tablespoon grated Pecorino-Romano cheese.


Nutritional Information

  • 390 Calories

  • 14 g Fat

  • 62 g Carbohydrates

  • 14 g Protein

  • 1.5 g Saturated Fat

  • 5 mg Cholesterol

  • 110 mg Sodium

  • 11 g Dietary Fiber

LinguineRodgers Townsend