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!
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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