lunch

Whole-Wheat Trenette with Braised Fennel, Zucchini, and White Beans

Name: Whole-Wheat Trenette with Braised Fennel, Zucchini, and White Beans
Ingredients: 13 g (2.3 oz) Pasta, whole-wheat, dry; 55.8 g (4.8 oz) Beans, white, mature seeds, raw (cooked weight equivalent); 150g (5.3 oz) Fennel, bulb, raw; 150g (5.3 oz) Squash, zucchini, baby, raw; 10g (0.4 oz) Garlic, raw; 0.9 g (0.1 oz) Oil, olive, salad or cooking; 89.1 g (1.8 oz) Prosciutto Small Bites

Nutrition

539

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Pasta, whole-wheat, dry13 g (2.3 oz)

Beans, white, mature seeds, raw (cooked weight equivalent)55.8 g (4.8 oz)

Fennel, bulb, raw150g (5.3 oz)

Squash, zucchini, baby, raw150g (5.3 oz)

Garlic, raw10g (0.4 oz)

Oil, olive, salad or cooking0.9 g (0.1 oz)

Prosciutto Small Bites89.1 g (1.8 oz)

Instructions

Bring a large pot of salted water to a boil. Add the whole-wheat trenette and cook until al dente.

While the pasta cooks, heat olive oil in a wide sauté pan over medium heat. Add thinly sliced fennel and garlic, sautéing until fragrant and the fennel begins to soften and caramelize slightly.

Add the diced zucchini and cook for 3-4 minutes until tender-crisp.

Toss in the white beans and prosciutto bites, allowing the prosciutto to render its saltiness into the vegetables.

Reserve 1/4 cup of starchy pasta water, then drain the trenette.

Add the pasta to the pan with the vegetables, splashing in the reserved water to emulsify into a light sauce that coats the strands.

Toss vigorously for 1 minute so the flavors meld. Serve immediately, garnished with fresh fennel fronds or a pinch of crushed black pepper.