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Linguine Recipes

Linguine with Fennel and Kale

Main Dish
Makes 4 Servings
Prep Time
10 minutes
Cooking Time
30 minutes
Total Time
40 minutes
recipe image

Made with



  • 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
  • kosher salt
  • black pepper freshly ground

Not vegan? You may prefer it with the following:

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


  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 (optional).

Nutrition Facts

390 Calories

62g Carbohydrates

1g Saturated Fat

110mg Sodium

14g Fat

14g Protein

5mg Cholesterol

11g Dietary Fiber

Find Dreamfields Pasta near you.

Find Dreamfields at your favorite grocery and retail stores nationwide. Also available online.

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