Fettuccine With Fennel and Arugula
Updated Oct. 11, 2023
- Total Time
- 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1bunch arugula
- 1bulb fresh fennel
- 3tablespoons extra-virgin olive oil
- 3scallions, chopped
- 2cloves garlic, minced
- 1cup peeled, finely chopped tomato (use fresh or well-drained canned tomatoes)
- Salt and freshly ground black pepper
- 9 to 10ounces fresh fettuccine
- Freshly ground Parmesan cheese
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Preparation
- Step 1
Rinse and drain the arugula. Tear the leaves from the stems and discard the stems. Set leaves aside.
- Step 2
Cut the tops off the fennel bulb. Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices. Set aside.
- Step 3
Heat the oil in a large skillet. Add the scallions and saute until just tender. Stir in the garlic. Add the sliced fennel bulb and continue to saute until the fennel is tender. Add the tomato and cook for about 10 minutes. Season to taste with salt and pepper. Remove from heat.
- Step 4
Bring a large pot of salted water to a boil. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil. Drain the fettuccine.
- Step 5
Reheat the sauce. Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top. Serve with Parmesan cheese on the side.
Private Notes
Comments
No need to cook the arugula. If you tear the leaves fairly fine, add it raw. Tastes better than cooked. You don't lose the "arugula-ness".
I followed what Mitzi did, used 3 cloves garlic and through in some pine nuts. I also use a whole can of tomatoes rather than a cup. Used linguini. We really liked this one—light and colorful.
Used a large shallot instead of green onion, then added the fennel before the garlic so the fennel could cook down. Add the arugula at the end along with some hot pepper flakes, then add pasta along with some cooking water. Very good!
So when do you add the arugula?
add the arugula to the boiling pasta water when pasta is about done...it'll cook arugula just fine I've done it many times
No need to cook the arugula. If you tear the leaves fairly fine, add it raw. Tastes better than cooked. You don't lose the "arugula-ness".
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