Pasta with Braised Fennel, Chard, and Balsamic Vinegar ๐
Prepare yourself for a culinary journey with this exquisite Pasta with Braised Fennel, Chard, and Balsamic Vinegar recipe, brought to you by lovewithrecipes.com. This delightful dish falls under the Low Cholesterol category, perfect for those seeking a healthy yet indulgent meal, and can be whipped up in just 45 minutes, with 30 minutes of cooking time and 15 minutes of preparation. Let’s dive into the delightful details!
Ingredients:
- 1/4 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1 onion
- Salt
- 1 fennel bulb
- 2 cloves garlic
- 2 pinches hot red pepper flakes
- Ground black pepper
- Spaghetti
- 2 bunches chard leaves
- 1/2 cup parmigiano-reggiano cheese
Nutritional Information (per serving):
- Calories: 703.7
- Fat Content: 25.1g
- Saturated Fat Content: 4.9g
- Cholesterol Content: 7.2mg
- Sodium Content: 452.3mg
- Carbohydrate Content: 98.5g
- Fiber Content: 7.8g
- Sugar Content: 6.8g
- Protein Content: 21.9g
Servings: 4
Instructions:
| Step | Description |
|---|---|
| 1 | Heat Extra Virgin Olive Oil: Begin by heating 1/4 cup of extra virgin olive oil over medium heat in a large skillet. |
| 2 | Sautรฉ Onion: Add the onion and 1/4 teaspoon of salt to the skillet and sautรฉ them over medium heat until they are softened, which should take around 5 minutes. |
| 3 | Add Fennel and Garlic: Stir in the sliced fennel bulb and garlic, continuing to sautรฉ while stirring frequently until they turn golden brown, approximately 10 minutes. |
| 4 | Simmer with Water: Pour in 3/4 cup of water and bring the mixture to a simmer. Partially cover the skillet and let it simmer over medium-low heat until the fennel becomes tender and the liquid has evaporated, which usually takes about 8 minutes. |
| 5 | Incorporate Balsamic Vinegar: Stir in the balsamic vinegar, partially cover the skillet again, and allow the flavors to blend for approximately 1 minute longer. |
| 6 | Season and Spice: Add crushed red pepper flakes to the mixture and adjust the seasoning with salt and pepper according to your taste preferences. |
| 7 | Boil Pasta and Chard: Meanwhile, in a separate large pot, bring 4 quarts of water to a boil. Add 1 1/2 tablespoons of salt and the spaghetti to the pot, returning it to a boil. After 3 minutes, add the chard leaves and continue cooking, covered, until the pasta is al dente, which typically takes about 8 minutes more. |
| 8 | Drain Pasta and Greens: Once the pasta and greens are cooked, drain them while reserving 1/3 cup of the pasta cooking water. |
| 9 | Combine and Toss: Toss the drained pasta and greens with the prepared fennel mixture, parmigiano-reggiano cheese, and two tablespoons of extra-virgin olive oil. Add the reserved pasta water as needed to moisten the mixture if it appears dry. |
| 10 | Serve and Garnish: Transfer portions of the pasta to warm pasta bowls and garnish each serving with reserved minced fennel fronds. Serve immediately, with extra cheese passed separately for those who desire an extra sprinkle of indulgence. |
Indulge in the harmonious blend of flavors and textures, where the sweetness of braised fennel meets the earthy richness of chard, all enhanced by the tangy notes of balsamic vinegar. This dish is not just a meal; it’s a culinary experience that will tantalize your taste buds and leave you craving more. Enjoy the satisfaction of creating something truly remarkable in your own kitchen, and share the love with friends and family alike!
