Fettuccine With Fennel and Arugula

Ingredients

• 1 bunch arugula
• 1 bulb fresh fennel
• 3 tablespoons extra-virgin olive oil
• 3 scallions, chopped
• 2 cloves garlic, minced
• 1 cup peeled, finely chopped tomato (use fresh or well-drained canned tomatoes)
• Salt and freshly ground black pepper
• 9 to 10 ounces fresh fettuccine
• Freshly ground Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    441 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 14 grams protein; 65 milligrams cholesterol; 179 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 to 4 servings

Preparation

1. Rinse and drain the arugula. Tear the leaves from the stems and discard the stems. Set leaves aside.
2. Cut the tops off the fennel bulb. Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices. Set aside.
3. Heat the oil in a large skillet. Add the scallions and saute until just tender. Stir in the garlic. Add the sliced fennel bulb and continue to saute until the fennel is tender. Add the tomato and cook for about 10 minutes. Season to taste with salt and pepper. Remove from heat.
4. Bring a large pot of salted water to a boil. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil. Drain the fettuccine.
5. Reheat the sauce. Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top. Serve with Parmesan cheese on the side.