Pasta With Braised Fennel, Chard, And Balsamic Vine

Name: Pasta With Braised Fennel, Chard, And Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 2 tablespoons extra virgin olive oil; 1 medium onion, thinly sliced; salt; 1 medium fennel bulb, bulb trimmed,halved,and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved); 2 cloves garlic, finely minced or pressed through garlic press (about 1 teaspoon); 2 tablespoons balsamic vinegar; 1/2 teaspoon crushed hot red pepper flakes; freshly ground black pepper; 1 lb spaghetti; 1 lb bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped; 1/2 cup grated parmigiano-reggiano cheese, plus more for passing at table

Servings: persons

1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
salt
1 medium fennel bulb, bulb trimmed,halved,and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved)
2 cloves garlic, finely minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons balsamic vinegar
1/2 teaspoon crushed hot red pepper flakes
freshly ground black pepper
1 lb spaghetti
1 lb bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped
1/2 cup grated parmigiano-reggiano cheese, plus more for passing at table

1
Heat 1/4 cup oil over medium heat in large skillet.
2
Add onion and 1/4 teaspoon salt and saute (uncovered) over medium heat until softened, about 5 minutes.
3
Stir in sliced fennel bulb and garlic and saute, stirring frequently, until golden, about 10 minutes.
4
Add 3/4 cup water and bring to simmer.
5
Partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
6
Stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
7
Add crushed red pepper flakes and adjust seasoning with salt and pepper.
8
Meanwhile, bring 4 quarts water to boil in large pot.
9
Add 1 1/2 tablespoons salt and pasta; return to boil.
10
After 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
11
Drain pasta and greens, reserving 1/3 cup pasta cooking water.
12
Toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
13
Transfer portions to warm pasta bowls.
14
Garnish with reserved minced fennel fronds.
15
Serve immediately with more cheese passed separately.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 2 tablespoons extra virgin olive oil, 1 medium onion, thinly sliced, salt, and more.

Yes, Pasta With Braised Fennel, Chard, And Balsamic Vinegar falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Braised Fennel, Chard, And Balsamic Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions