Pasta with Braised Fennel, Chard, and Balsamic Vinegar

Name: Pasta with Braised Fennel, Chard, and Balsamic Vinegar
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 4 servings freshly ground black pepper; 454 grams bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped; 59 milliliters extra virgin olive oil; 1 medium fennel bulb, bulb trimmed,halved,and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved); 1 teaspoon cloves garlic, finely minced or pressed through garlic press (about; 1 medium onion, thinly sliced; 118 milliliters grated parmigiano-reggiano cheese, plus more for passing at table; 1 teaspoons crushed hot red pepper flakes; 4 servings salt; 454 grams spaghetti

You can never have too many main course recipes, so give Pasta with Braised Fennel, Chard, and Balsamic Vinegar a try. This recipe serves 4. One serving contains 649 calories, 22g of protein, and 19g of fat. A mixture of extra virgin olive oil, fennel bulb, spaghetti, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.