Some time ago I invented this pasta with fennel and spinach starting, as always, from the question: what do I have at home to cook? I spotted a fennel and some spinach to use and here we are.
The combination for a pasta sauce might seem unusual 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 the 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!
You can find some other light first courses here:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop, Air fryer
- Cuisine: Healthy
- Seasonality: Autumn, Winter and Spring
Ingredients
- 5.3 oz whole wheat pasta
- 2 tsp extra virgin olive oil (measuring teaspoons)
- 1 onion
- 1 fennel
- to taste thyme (dried)
- 2 tbsp white wine
- 10 cups spinach (you can also use frozen)
- to taste salt
- to taste pepper
- 20 datterini 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 parchment 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 in the oven.
I cut them in half or quarters and arrange them on a silicone mat: in my case I cut one to fit the basket of my air fryer. 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 392°F and it will take about 25 minutes: check they don’t burn!
Slice the onion and fennel thinly and sauté them in the pan with 2 teaspoons of oil, a pinch 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, stirring constantly. You can also put the pasta on to cook now.
Add the spinach to the pan and let it wilt, stirring for a couple of minutes.
If you use frozen spinach it may take a little longer because it will release water and you will need to evaporate it: this sauce should not be watery.
As soon as the pasta is cooked, add it to the pan, mix well and voilà: our pasta with fennel and spinach is ready to serve. If you made the confit tomatoes, add them on top of the pasta.
I’ll tell you this dish exceeded our expectations: my Dutch guest, usually skeptical, wasn’t convinced at first and neither was I but in the end we licked our lips!!!
I also added some vegan little meatballs for protein and these: Lentil meatballs go really well next to this, so you have a single, well-balanced meal.
Now all that’s left is for you to try it and tell me how it turned out—maybe take a photo and post it in our club.
Enjoy your meal!
by Giovanna Buono
Storage
You can prepare the sauce and the confit tomatoes a few days in advance. The sauce can also be frozen—defrost completely before reheating.
