Super Easy Fennel Spinach Pasta
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 265.1
- Total Fat: 1.5 g
- Cholesterol: 30.1 mg
- Sodium: 307.3 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 7.0 g
- Protein: 13.3 g
View full nutritional breakdown of Super Easy Fennel Spinach Pasta calories by ingredient
Introduction
Vegetarian, Super Easy Vegetarian, Super EasyNumber of Servings: 5
Ingredients
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1 Fennel Bulb, very thinly sliced
1 medium onion, very thinly sliced
Thyme (optional)
1 16oz bag of pasta (I use bowtie usually, but anthing would work)
1 Can of tomato paste (6oz)
2-3 cloves of garlic, minced or pressed
1 15oz can of white beans
1 Bag of spinach
Directions
While waiting for a BIG pot of salted water to boil, prep the fennel & onions, then start to carmelize them together, adding thyme, if desired.
Continue to carmelize the fennel & onions while the pasta cooks. Occasionally, add a dip of the boiling salted water to the fennel & onion pan to help them cook faster.
When the pasta is about half finished, scrape the carmelized fennel and onions to the side, and put the whole can of tomato paste into the pan and let it cook down and carmelize. Add the garlic at the same time and cook for 1 minute, then dip about a cup of the water out of the pasta pot, and put it in with the tomato paste, garlic, onion & fennel pot and mix together. Reduce until very thick.
Add 1/2 cup more pasta water, the beans and the spinach. Immediately put the al dente pasta on top and let the spinach wilt for 30-60 seconds. Reserve the pasta water in case the sauce is too thick.
Add 1/2 cup more pasta water if necessary, season as necessary with salt & pepper, stir and serve.
This doesn't need any cheese, but vegan parmesan or mozzerella is good.
Makes 4 or 5 BIG servings. We eat this as an entree.
Number of Servings: 5
Recipe submitted by SparkPeople user LYNDSAYMW.
Continue to carmelize the fennel & onions while the pasta cooks. Occasionally, add a dip of the boiling salted water to the fennel & onion pan to help them cook faster.
When the pasta is about half finished, scrape the carmelized fennel and onions to the side, and put the whole can of tomato paste into the pan and let it cook down and carmelize. Add the garlic at the same time and cook for 1 minute, then dip about a cup of the water out of the pasta pot, and put it in with the tomato paste, garlic, onion & fennel pot and mix together. Reduce until very thick.
Add 1/2 cup more pasta water, the beans and the spinach. Immediately put the al dente pasta on top and let the spinach wilt for 30-60 seconds. Reserve the pasta water in case the sauce is too thick.
Add 1/2 cup more pasta water if necessary, season as necessary with salt & pepper, stir and serve.
This doesn't need any cheese, but vegan parmesan or mozzerella is good.
Makes 4 or 5 BIG servings. We eat this as an entree.
Number of Servings: 5
Recipe submitted by SparkPeople user LYNDSAYMW.
Member Ratings For This Recipe
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