FENNEL, ORANGE JUICE AND PINE NUTS WITH FUSILLI

Fennel, Orange Juice And Pine Nuts With Fusilli image

Provided by Marian Burros

Categories easy, quick, pastas, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 11

Previous Next

Ingredients

2 pounds fennel
1 tablespoon olive oil
6 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons pine nuts
3 tablespoons currants
1 tablespoon no-salt-added chicken stock (optional)
8 ounces fresh fusilli or other small pasta
1/8 teaspoon salt
Freshly ground pepper
2 slices crusty Italian or French bread

Steps:

Heat water for cooking pasta in covered pot.
Trim tops from the fennel, and cut thin slices off the root ends. Remove tough outer pieces. Wash, and cut into julienne strips.
Heat 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.
Cook the pasta according to package directions.
Season the fennel mixture with salt and pepper. When pasta is cooked, drain it; then, stir it into the fennel mixture. Serve with bread.

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 13 grams, Carbohydrate 118 grams, Fat 16 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 473 milligrams, Sugar 32 grams, TransFat 0 grams