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’s where I see a fennel and some spinach to use up, and here we are.
The combination for a pasta sauce might seem strange but it turned 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 as it is. Let’s prepare it!
You can find some other light first courses here:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop, Air Frying
- Cuisine: Healthy
- Seasonality: Fall, 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)
- 1 oz 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 an air fryer or oven. I cut them in halves or quarters and place them on a silicone mat: in my case, I cut one to the size of my air fryer’s 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 sauté them in the pan with 2 teaspoons of oil, a bit of salt, and some dried thyme.
When the onion and fennel have softened, pour in the wine.
Evaporate the wine over high heat, stirring constantly. You can also start cooking 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, which you will need to let evaporate: this sauce should not be watery.
As soon as the pasta is cooked, pour it into the pan, mix well, et voilà: our pasta with fennel and spinach is ready to be served. If you made the confit tomatoes, add them on top of the pasta.
I’ll tell you, 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 the protein, and these: Lentil Meatballs go perfectly alongside, for a complete and well-balanced meal.
Well, now it’s up to you to try it and let me know how it turned out, maybe take a picture and share it in our club.
Enjoy your meal!
by Giovanna Buono
Storage
You can prepare the sauce and confit tomatoes in advance a few days before. The sauce can also be frozen. Let it thaw completely before reheating.
