The Pasta and Fennel is one of the most surprising recipes in its simplicity.
A perfect mix of taste and lightness, with only 450 calories per serving, it presents itself as an ideal option for those looking for healthy yet satisfying dishes.
It’s amazing how with just 15 minutes of preparation and 15 minutes of cooking, we can bring to the table a dish as tasty as it is easy to make.
Among its qualities stand out the ease of preparation and the unique flavor given by the fennel, making it the best choice for a quick but flavorful dinner.
Recipe Notes
- DIFFICULTY: easy and quick
- ADVANTAGES: tasty and light
- DISADVANTAGES: none
- PREPARATION: 15 minutes
- NUTRITIONAL NOTES: 450 calories per serving
- IDEAL FOR: quick lunch or dinner
Notes on the ingredients of the recipe: Pasta and Fennel
A simple yet intensely aromatic combination.
- Wild Fennel: It provides an aniseed and fresh flavor, perfect with pasta.
- Bucatini Pasta: Their spongy texture magnificently absorbs the sauce.
- Olive Oil: Use a quality oil to enhance the simple flavors.
Nutritional Values of the Bucatini and Wild Fennel Dish
This first course, characterized by an intriguing mix of wild fennel and bucatini pasta, offers a range of interesting nutritional benefits, but also some considerations to keep in mind:
- Moderate Caloric Intake: With 450 calories per serving, this recipe is positioned as a balanced option for a main meal, especially when included in a well-rounded diet.
- Rich in Fiber: Wild fennel is known for its high fiber content, promoting digestion and contributing to a prolonged sense of satiety.
- Benefits of Olive Oil: The use of olive oil provides healthy monounsaturated fats for the heart, along with important antioxidants to combat oxidative stress.
However, it is important to consider portion control to maintain a daily caloric balance.
Wild Fennel Pasta: Easy and Delicious Recipe
Ingredients
- 2 pugni Wild Fennel or 2 fresh fennel if not available
- 500 g Bucatini Pasta
- Olive Oil
Instructions
- Cook wild fennel in a pot of salted water for about 10 minutes. If you do not have wild fennel, you can use 2 fresh fennels.
- Drain the fennel, chop it finely and keep it aside.
- In the fennel cooking water, boil the bucatini until al dente.
- Drain the pasta and toss with the chopped fennel and a drizzle of raw olive oil.
Notes
Variations for a Flavorful Dish
Exploring different variations of this dish can turn it into a true culinary experience. A first idea could be the addition of spices such as chopped red chili or fennel seeds, for those who enjoy more intense flavors. For seafood lovers, adding sautéed prawns or langoustines in olive oil will enrich the dish with marine notes. Those who prefer vegetables can add diced courgettes or cherry tomatoes for a fresh and colorful touch.
By changing the type of pasta, you can opt for whole wheat linguine or spaghetti, offering a more rustic and healthy version of the original dish. Finally, experimenting with grated cheeses like pecorino romano or parmigiano reggiano at the time of serving will add an irresistible creaminess that will perfectly balance the slightly bitter taste of wild fennel.
Frequently Asked Questions
Some frequently asked questions from our readers.
How can I replace wild fennel if I can’t find it?
You can replace wild fennel with 2 fresh fennel bulbs to still achieve excellent results.
