Fennel-And-Onion Spaghetti Recipe
Recipe By Rachael Ray
4.8
17 Rating -
Rate
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ingredients serve
serve1
Add to Shopping ListIngredients for Fennel-And-Onion Spaghetti Recipe
- As required Salt and pepper
- 1/4 pound Spaghetti or whole wheat spaghetti
- 3/4 tablespoon Extra virgin olive oil
- 1/4 Bulb fennel, thinly sliced
- 1/4 Large Onion, Thinly Sliced
- 1 Cloves Garlic, Grated Or Finely Chopped
- 3/4 tablespoon Fresh thyme leaves
- 1/4 tablespoon Finely grated lemon or orange peel
- 0.13 cup Dry white wine
- 0.06 cup Chopped flat leaf parsley
- 1/2 Belgian endive, thinly sliced
- As required Freshly grated parmigiano reggiano cheese
Nutrition
value
value
627
calories per serving
17 g Fat15 g Protein98 g Carbs11 g FiberOther
Current Totals
- Fat17g
- Protein15g
- Carbs98g
- Fiber11g
MacroNutrients
- Carbs98g
- Protein15g
- Fiber11g
Fats
- Fat17g
Vitamins & Minerals
- Calcium276mg
- Iron17mg
- Vitamin A537mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B991mcg
- Vitamin B120mcg
- Vitamin C29mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium124mg
- Manganese4mg
- Phosphorus226mg
- Selenium5mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray