Fennel, Orange Juice And Pine Nuts With Fusilli

5.0(12)

by Marian Burros

MediterraneanEasy, Quick, Pastas, Side Dish

Servings

2 servings

Total time

30 min

Calories / serving

680 kcal

Ingredients (11)

serves

Instructions (5 steps)

01Heat water for cooking pasta in covered pot.
02Trim tops from the fennel, and cut thin slices off the root ends. Remove tough outer pieces. Wash, and cut into julienne strips.
03Heat oil in a nonstick pan until it is medium hot. Add the fennel, orange juice, lemon juice, pine nuts and currants, and cook until fennel is tender. Stir occasionally. If mixture becomes too dry, add the chicken stock.
04

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Rich recipe — supports nutrition-aware planning.