Name: Pasta with Fennel and Onions
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 large fennel bulbs; 2 onions; 0.5 cup extra-virgin olive oil; 1 cup white wine; 1 (16 ounce) package linguine pasta; 4 roma (plum) tomatoes, seeded and cut into 1/4-inch dice; 2 lemons, juiced; 0.25 cup pine nuts; 1 cup freshly shaved Parmesan cheese

Ingredients

2 large fennel bulbs
2 onions
0.5 cup extra-virgin olive oil
1 cup white wine
1 (16 ounce) package linguine pasta
4 roma (plum) tomatoes, seeded and cut into 1/4-inch dice
2 lemons, juiced
0.25 cup pine nuts
1 cup freshly shaved Parmesan cheese

Instructions

Step 1

Cut fennel bulbs in half, lengthwise; remove tough cores. Thinly slice fennel bulb halves lengthwise. Slice onions in half lengthwise; thinly slice onions lengthwise.
Step 2

Heat olive oil in a large skillet over medium heat. Add fennel and onions; cook and stir until onions are translucent, about 8 minutes. Add wine; increase heat to medium-high. Cook, stirring often, until wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
Step 3

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve 1/4 cup pasta water. Drain linguine; keep warm.
Step 4

Stir tomatoes into fennel mixture; cook until tomatoes soften, about 3 minutes. Stir lemon juice and pine nuts into fennel mixture.
Step 5

Stir linguine into fennel mixture; stir in reserved pasta water. Cook over high heat, stirring until hot and thoroughly combined, about 2 minutes. Top servings with Parmesan cheese.

Enjoy your meal!