Fennel-Tomato Linguine

Name: Fennel-Tomato Linguine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Italian
Ingredients: 2 pieces Fennel (2 large fennel bulbs, stalks removed, cut into thin wedges (about 16)); 1 ½ tsp Fennel seeds (1 1/2 teaspoons crushed fennel seed (you get the most flavor if you buy them whole and crush them yourself)); 4 pieces Garlic (4 gloves garlic, minced); 8 oz Sage (8 ounces turkey Italian sausage, casing removed); 2 pieces Jalapeño (2 jalapeno peppers, seeds and stems removed, minced (more if you're like me and wa); 2 tbsp Lemon Juice (2 tablespoons lemon juice); 1 lb Dried Pasta (1 pound whole wheat linguine); 2 tsp Olive Oil (2 teaspoons olive oil, divided); 1 tbsp Oregano (1 tablespoon fresh oregano, chopped); 1 cup Parmesan Cheese (1 cup grated Parmesan); 4 tbsp Flat-Leaf Parsley (4 tablespoons Italian parsley, chopped, divided); 2 cup Chicken Broth (2 cups reduced sodium chicken broth)

50 minItalian

Servings8

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Plan it in the app to put it on your week.

Vegetarian
Pescatarian

Ingredients

For 8 servings

Fennel2 pieces · 2 large fennel bulbs, stalks removed, cut into thin wedges (about 16)
Fennel seeds1 ½ tsp · 1 1/2 teaspoons crushed fennel seed (you get the most flavor if you buy them whole and crush them yourself)
Garlic4 pieces · 4 gloves garlic, minced
Sage8 oz · 8 ounces turkey Italian sausage, casing removed
Jalapeño2 pieces · 2 jalapeno peppers, seeds and stems removed, minced (more if you're like me and wa
Lemon Juice2 tbsp · 2 tablespoons lemon juice
Dried Pasta1 lb · 1 pound whole wheat linguine
Olive Oil2 tsp · 2 teaspoons olive oil, divided
Oregano1 tbsp · 1 tablespoon fresh oregano, chopped
Parmesan Cheese1 cup · 1 cup grated Parmesan
Flat-Leaf Parsley4 tbsp · 4 tablespoons Italian parsley, chopped, divided
Chicken Broth2 cup · 2 cups reduced sodium chicken broth

Make it mine in the app

Steps

1In a large skillet, saute and break up Italian sausage in 1 teaspoon olive oil over medium-high heat until browned. Using a slotted spoon, transfer to paper towel and set aside.In the same skillet, add garlic and jalapeno, saute for about 1 minute.
2Add fennel and saute until it begins to brown, about 5 minutes.
3Add broth, tomatoes, lemon juice, oregano and half the parsley. Bring to a boil, reduce heat to low, cover and let simmer until the fennel is tender, about 20 minutes.Meanwhile, prepare pasta according to package directions. Two minutes before al dente, remove from heat and strain, but do not rinse, set aside.When the fennel is tender, pour mixture into pasta pot, add pasta and sausage and continue to cook until linguine is al dente and has soaked up much of the sauce, about 2 to 3 minutes.Plate pasta and top with cheese and remaining parsley.