Braised Fennel and Spinach Pasta
Braised Fennel and Spinach Pasta is a simple, yet flavorful pasta dish that is perfect for a quick and easy weeknight meal. The fennel adds a subtle anise flavor to the dish, while the spinach provides a pop of color and nutrients. This dish is also a great way to use up any leftover fennel or spinach.
The inspiration for this recipe came to me one day when I was browsing the farmers market. I saw some beautiful fennel and spinach, and I knew I wanted to create a dish that would showcase their flavors. I started by braising the fennel in olive oil until it was softened and slightly caramelized. Then, I added some diced tomatoes, water, oregano, salt, and pepper. I brought the mixture to a boil, then reduced heat and simmered it for 10 minutes. Next, I added the pasta and cooked it according to package directions. Finally, I stirred in the spinach and cooked it until wilted. The result was a delicious and satisfying pasta dish that was perfect for a quick and easy weeknight meal.
Braised Fennel and Spinach Pasta Braised Fennel and Spinach Pasta Braised Fennel and Spinach Pasta Braised Fennel and Spinach Pasta
Prep time: 10 | Cook time: 20 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1/2 medium fennel bulb, thinly sliced
  • 1 (15 ounce) can diced tomatoes
  • 1/2 cup water
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste
  • 8 ounces short pasta, such as penne or rotini
  • 1 cup baby spinach
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the fennel and cook until softened, about 5 minutes.
  3. Stir in the tomatoes, water, oregano, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Add the pasta and cook according to package directions.
  6. Stir in the spinach and cook until wilted, about 1 minute more.
  7. Remove from heat and serve immediately.
Why It Works
  • Braising the fennel in olive oil helps to bring out its natural sweetness and caramelize it slightly.
  • Adding diced tomatoes, water, oregano, salt, and pepper to the fennel creates a flavorful sauce.
  • Cooking the pasta in the sauce allows it to absorb all of the flavors.
  • Stirring in the spinach at the end of cooking adds a pop of color and nutrients.