Pasta with Fennel, Tomatoes, Olives and Shrimp
yield: 2
total time: 45 minutes
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon fennel seeds
- 1 fennel bulb large, cored and thinly sliced lengthwise, fronds chopped and reserved
- 1 yellow onion halved and thinly sliced
- 1 pinch red pepper flakes
- coarse kosher salt
- ground black pepper
- 14 1/4 ounces Italian tomatoes preferably San Marzano
- 1/4 cup pitted kalamata olives quartered lengthwise
- 3 tablespoons dry white wine
- 1/2 pound shrimp peeled and deveined
- 8 ounces spaghetti preferably multigrain
Nutrition
- Calories : 770 calories
- Carbohydrate : 109 grams
- Cholesterol : 170 milligrams
- Fat : 17 grams
- Fiber : 11 grams
- Protein : 41 grams
- SaturatedFat : 1.5 grams
- Sodium : 790 milligrams
- Sugar : 12 grams
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