Fusilli with Fennel, Kale and Parmesan

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Here is a recipe for Fusilli with Fennel, Kale and Parmesan very simple but really delicious.

As you may have already seen from my previous recipes, I’m a fan of kale. And, it goes surprisingly well with fennel. All on pasta fusilli with a bit of Parmesan. It’s so good!

Fusilli with Fennel, Kale and Parmesan

More kale recipes

Kale is a winter vegetable par excellence! It is a sort of cabbage with long curly green leaves. You can eat it raw or cooked. The easiest way is to brown it in a pan with a little olive oil.

I often use it to replace spinach in winter. Its texture is firmer than that of spinach.

If you are already a fan of kale also wherever you want to discover this vegetable, you will find 5 other recipes based on kale!

Fusilli Recipe with Fennel, Kale and Parmesan

For 2 servings you need the following ingredients.

Ingredients

  • 200 g of fusilli pasta
  • 1 fennel
  • 1 bunch of kale
  • 2 garlic cloves, chopped
  • Olive oil
  • Parmesan cheese
  • Salt
  • Pepper
  • Herbs: thyme, rosemary
Fusilli with Fennel, Kale and Parmesan

Preparation

Step 1: Fusilli

Cook the fusilli pasta in boiling water. Reserve 10 cl of pasta water taken a little at the end of cooking.

Step 2: Fennel

Wash the fennel and cut it into strips.

In a pan, heat a little olive oil. Add the fennel and cook for 5 minutes. Then add the chopped garlic and herbs (thyme and rosemary).

Step 3: Kale

Wash the kale. Remove the stems and cut the leaves roughly.

Then add the kale to the pan. Add salt and pepper. Stir well.

Step 4: To finish …

Finally, pour 10 cl of pasta water into the pan. Then add the cooked pasta. Grate parmesan directly into the pan and mix everything.

Serve hot, and add more Parmesan if you want.

Fusilli with Fennel, Kale and Parmesan

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Fusilli with Fennel, Kale and Parmesan

Here is a recipe for Fusilli with Fennel, Kale and Parmesan very simple but really delicious.
As you may have already seen from my previous recipes, I’m a fan of kale. And, it goes surprisingly well with fennel. All on pasta fusilli with a bit of Parmesan. It’s so good!
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote

Click on the hearts

Prep Time 10 mins
Cook Time 10 mins
Course Plat principal
Cuisine International, Méditéranéenne
Servings 2
Calories 444 kcal

Equipment

  • Pan

Ingredients
  

  • 200 g of fusilli pasta
  • 1 fennel
  • 1 bunch of kale
  • 2 garlic cloves chopped
  • Olive oil
  • Parmesan cheese
  • Salt
  • Pepper
  • Herbs: thyme rosemary

Instructions
 

Step 1: Fusilli

  • Cook the fusilli pasta in boiling water. Reserve 10 cl of pasta water taken a little at the end of cooking.

Step 2: Fennel

  • Wash the fennel and cut it into strips.
  • In a pan, heat a little olive oil. Add the fennel and cook for 5 minutes. Then add the chopped garlic and herbs (thyme and rosemary).

Step 3: Kale

  • Wash the kale. Remove the stems and cut the leaves roughly.
  • Then add the kale to the pan. Add salt and pepper. Stir well.

Step 4: To finish …

  • Finally, pour 10 cl of pasta water into the pan. Then add the cooked pasta. Grate parmesan directly into the pan and mix everything.
  • Serve hot, and add more Parmesan if you want.

Nutrition

Calories: 444kcalCarbohydrates: 85gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 127mgPotassium: 749mgFiber: 7gSugar: 3gVitamin A: 417IUVitamin C: 22mgCalcium: 131mgIron: 3mg
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