Some time ago I invented this pasta with fennel and spinach as always starting from the question: what do I have at home to cook? Here I see a fennel and some spinach to consume and here I am.
The combination for a pasta seasoning may seem strange but it came out delicious, very digestible and thanks to the ingredients also very nutritious and full of fiber.
I also had some cherry tomatoes so I roasted them in an air fryer, in the style of confit tomatoes, but they are entirely optional: the pasta is already good on its own. Let’s prepare it!
A few other light first courses can be found here:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop, Air Frying
- Cuisine: Healthy
- Seasonality: Autumn, Winter and Spring
Ingredients
- 5.3 oz whole wheat pasta
- 2 tsp extra virgin olive oil (2 measuring teaspoons)
- 1 onion
- 1 fennel
- to taste thyme (dried)
- 2 tbsps white wine
- 10.6 oz spinach (you can also use frozen ones)
- to taste salt
- to taste pepper
- 20 cherry tomatoes (optional)
- to taste salt
- to taste garlic powder
- to taste dried oregano
- Points per serving = 9 WW points
Tools
- Cutting Board
- Knife
- Pan
- Pot
- Wooden Spoon
- Colander
- Air Fryer Paper
- Parchment Paper
- Air Fryer
Steps
If you make the confit tomatoes, it’s better to prepare them in advance and keep them warm in the air fryer or oven. I cut them in half or quarters and place them on a silicone mat: in my case, I cut one to the size of my air fryer basket. Then I sprinkle the tomatoes with salt, garlic powder, and oregano. Bake in the air fryer at 356°F for 13 minutes. In the oven, it’s better to set it at 392°F and it will take about 25 minutes: make sure they don’t burn!
Slice the onion and fennel thinly and put them to sauté in the pan with 2 teaspoons of oil, a bit of salt, and a little dried thyme.
When the onion and fennel have softened, pour in the wine.
Let the wine evaporate over high heat, continuously stirring. You can also add the pasta now.
Add the spinach to the pan and let them wilt, stirring for a couple of minutes.
If using frozen spinach, it might take a bit longer as they will release water and you’ll need to let it dry out: this sauce shouldn’t be watery.
As soon as the pasta is cooked, pour it into the pan, mix well, and voilà: our pasta with fennel and spinach is ready to be served. If you made the confit tomatoes, add them to the pasta.
I must say this dish exceeded our expectations: the Dutchman, usually skeptical, was not convinced and neither was I but in the end, we licked our chops!!!
I then added some vegan meatballs for proteins and these: Lentil Meatballs go perfectly with it, providing a unique and well-balanced meal.
Well, we just have to wait for you to try it and let me know how it turned out, maybe take a picture and post it in our club.
Enjoy your meal!
by Giovanna Buono
Storage
You can prepare the sauce and confit tomatoes even a few days in advance. The sauce can also be frozen. Make sure to thaw it completely before reheating.
