Fennel, Orange Juice And Pine Nuts With Fusilli
- Total Time
- 30 minutes
- Rating
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Ingredients
- 2pounds fennel
- 1tablespoon olive oil
- 6tablespoons orange juice
- 1tablespoon lemon juice
- 2tablespoons pine nuts
- 3tablespoons currants
- 1tablespoon no-salt-added chicken stock (optional)
- 8ounces fresh fusilli or other small pasta
- ⅛teaspoon salt
- Freshly ground pepper
- 2slices crusty Italian or French bread
Nutritional analysis per serving (2 servings)
680 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 119 grams carbohydrates; 16 grams dietary fiber; 31 grams sugars; 22 grams protein; 489 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat water for cooking pasta in covered pot.
- Step 2
Trim tops from the fennel, and cut thin slices off the root ends. Remove tough outer pieces. Wash, and cut into julienne strips.
- Step 3
Heat oil in a nonstick pan until it is medium hot. Add the fennel, orange juice, lemon juice, pine nuts and currants, and cook until fennel is tender. Stir occasionally. If mixture becomes too dry, add the chicken stock.
- Step 4
Cook the pasta according to package directions.
- Step 5
Season the fennel mixture with salt and pepper. When pasta is cooked, drain it; then, stir it into the fennel mixture. Serve with bread.
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