PASTA WITH BRAISED FENNEL, CHARD, AND BALSAMIC VINEGAR
Make and share this Pasta with Braised Fennel, Chard, and Balsamic Vinegar recipe from Food.com.
Provided by Bev I Am
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/4 cup oil over medium heat in large skillet.
- Add onion and 1/4 teaspoon salt and sauté (uncovered) over medium heat until softened, about 5 minutes.
- Stir in sliced fennel bulb and garlic and sauté, stirring frequently, until golden, about 10 minutes.
- Add 3/4 cup water and bring to simmer.
- Partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
- Stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
- Add crushed red pepper flakes and adjust seasoning with salt and pepper.
- Meanwhile, bring 4 quarts water to boil in large pot.
- Add 1 1/2 tablespoons salt and pasta; return to boil.
- After 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
- Drain pasta and greens, reserving 1/3 cup pasta cooking water.
- Toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
- Transfer portions to warm pasta bowls.
- Garnish with reserved minced fennel fronds.
- Serve immediately with more cheese passed separately.
Nutrition Facts : Calories 703.7, Fat 25.1, SaturatedFat 4.9, Cholesterol 7.2, Sodium 452.3, Carbohydrate 98.5, Fiber 7.8, Sugar 6.8, Protein 21.9
SIMPLE AND FLAVORFUL BALSAMIC VINAIGRETTE
It's so easy to make your own fresh and flavorful vinaigrette, you'll never waste your money on the store-bought stuff ever again! This is such a versatile dressing. Try it on mixed green salads, arugula, spinach, tomato slices, or steamed asparagus! Any leftover vinaigrette will keep up to 2 weeks in the fridge. Enjoy!
Provided by TTV78
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk vinegar, mustard, sugar, garlic, salt, and black pepper together in a small bowl until sugar and salt are dissolved. Add oil in a thin stream, whisking continually until emulsified. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 4 g, Fat 28 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.9 g, Sodium 326 mg, Sugar 3.3 g
BALSAMIC-ROASTED VEGETABLES
If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!
Provided by Cindy Davis
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
- Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
- Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g
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