Pasta with Braised Fennel Chard and Balsamic Vinegar
Elevate your weeknight dinner routine with this vibrant and earthy Pasta with Braised Fennel, Chard, and Balsamic Vinegar. This recipe beautifully combines the sweet, caramelized flavors of fennel with the hearty richness of Swiss chard, which is braised to perfection in savory vegetable broth. A splash of tangy balsamic vinegar adds a zesty finish, while crushed red pepper flakes lend a gentle kick of heat. Tossed with al dente pasta and optionally topped with grated Parmesan, this dish is a perfect balance of comfort and sophistication. Ideal for vegetarians and ready in under an hour, it’s a flavorful, nutrient-packed meal that’s as weeknight-friendly as it is elegant.
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Recipe Information
Ingredients
- 12 oz Pasta (e.g., penne or spaghetti)
- 2 medium Fennel bulb
- 1 bunch Swiss chard (stems and leaves separated)
- 3 tbsp Olive oil
- 3 large Garlic cloves, minced
- 1 tsp Crushed red pepper flakes
- 1 cup Vegetable broth
- 3 tbsp Balsamic vinegar
- 1 cup Parmesan cheese, grated (optional)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
While the pasta is cooking, trim the fennel bulbs by removing the stalks and fronds (reserve some fronds for garnish, if desired). Slice the bulbs thinly, about 1/4-inch thick.
Separate the Swiss chard leaves from the stems. Chop the stems into small pieces and roughly chop the leaves. Keep them separate.
Heat olive oil in a large skillet or sauté pan over medium heat. Add the sliced fennel and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the fennel begins to soften and caramelize.
Add the chopped Swiss chard stems to the skillet along with the garlic and crushed red pepper flakes. Cook for another 2-3 minutes, stirring frequently.
Pour the vegetable broth into the skillet. Cover and reduce the heat to low. Let the fennel and chard stems braise for 10 minutes or until tender.
Uncover the skillet and add the chopped Swiss chard leaves. Cook, stirring, for 2-3 minutes, or until the leaves are wilted.
Stir in the balsamic vinegar and let it cook for 1-2 minutes to slightly reduce and intensify the flavors.
Combine the cooked pasta with the braised fennel and chard mixture in the skillet. Toss to coat. If needed, add some of the reserved pasta water, 1-2 tablespoons at a time, to loosen the sauce and evenly distribute the mixture.
Season with salt and black pepper to taste. Serve warm, topped with grated Parmesan cheese and reserved fennel fronds, if desired.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 45.4 g | 16% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.1 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 526 mg | 40% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
