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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
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Nutrients
- Calories: 703.7
- Calories from Fat: 225 g
- Total Fat: 25.1 g
- Saturated Fat: 4.9 g
- Cholesterol: 7.2 mg
- Sodium: 452.3 mg
- Total Carbohydrate: 98.5 g
- Dietary Fiber: 7.8 g
- Sugars: 6.8 g
- Protein: 21.9 g
Pasta with Braised Fennel, Chard and Balsamic…
Boil the Chard right along with the pasta! This recipe is from Cook's Illustrated.
