I’m really happy to share this linguine with fennel and winter greens recipe with you. It’s one of those meals that feels cozy and fresh at the same time, perfect for cooler days. I love how the flavors come together in a simple, tasty way that makes dinner feel special without a lot of fuss.
If you haven’t cooked with fennel before, it’s a crunchy, slightly sweet vegetable that adds a unique flavor to this dish. You can usually find fennel bulbs in the produce section of most supermarkets, but if you don’t see it, ask someone working there. Winter greens like kale, chard, or collards might be labeled as "baby" or "fresh" greens, so pick whichever looks fresh and bright. The rest of the ingredients are pretty common and easy to find.

Ingredients For Linguine With Fennel And Winter Greens
Linguine: A type of long, flat pasta that holds sauce well and is great for this dish.
Fennel bulb: A crunchy vegetable with a mild licorice flavor that softens when cooked.
Winter greens: Leafy greens like kale, chard, or collards that add color and nutrition.
Garlic: Adds a warm, savory flavor when minced and cooked.
Olive oil: Used for cooking and adds a smooth, fruity taste.
Red pepper flakes: Gives a little spicy kick to the dish.
Vegetable broth: Adds moisture and depth of flavor without being heavy.
Parmesan cheese: A salty, nutty cheese that finishes the dish with richness.
Salt and pepper: Basic seasonings to bring out all the flavors.
Technique Tip for This Recipe
One of the most helpful moves in this recipe is cooking the linguine just right so it doesn’t stick together. Here’s how you can do it step by step:
- Bring a big pot of water to a rolling boil. Using plenty of water gives the pasta room to move around and helps stop it from sticking.
- Add a good pinch of salt to the boiling water. This makes the pasta taste better while it cooks.
- Drop the linguine into the water and stir gently right away. Stirring is key because it stops the noodles from clumping together.
- Keep an eye on the time and cook the linguine according to the package instructions. Usually, it’s about 8 to 10 minutes for the perfect texture—soft but still a little firm, which is called al dente.
- When it’s done, drain the pasta in a colander but don’t rinse it. Rinsing washes away the starch that helps the sauce stick to the noodles.
Doing this makes your linguine taste better and keeps it from turning into a sticky mess. Plus, when you toss it with the fennel and winter greens mixture, the sauce clings nicely to every strand.
I remember the first time I didn’t stir the pasta right after putting it in the pot, and it all stuck together in one big clump. It was a little sad! Now, I always make sure to give it a good stir at the start and a few times while it cooks. It’s a small step that makes a big difference and saves you from having to pick apart sticky noodles later.
Suggested Side Dishes
Alternative Ingredients
linguine - Substitute with spaghetti: Both are long, thin pasta shapes and will cook similarly, maintaining the texture and feel of the dish.
fennel bulb - Substitute with celery: Celery provides a similar crunch and mild flavor, though it lacks the anise-like taste of fennel.
winter greens - Substitute with spinach: Spinach is a versatile green that cooks down similarly and provides a comparable nutritional profile.
garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for sautéing.
red pepper flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be used in smaller quantities to achieve the same spiciness.
vegetable broth - Substitute with chicken broth: Chicken broth offers a similar savory base, though it is not vegetarian.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, tangier flavor that can enhance the dish.
salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor along with the necessary saltiness.
pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
Allow the linguine with fennel and winter greens to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
Transfer the cooled pasta to an airtight container. If you have multiple servings, consider using individual containers for easy reheating.
For optimal freshness, store the dish in the refrigerator. It will keep well for up to 3-4 days.
If you plan to freeze the dish, portion it into freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
Label the containers with the date and contents. This will help you keep track of how long the dish has been stored.
When ready to enjoy, thaw the frozen pasta in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
Reheat the pasta gently in a skillet over medium heat. Add a splash of vegetable broth or olive oil to help rehydrate the pasta and prevent it from drying out.
Stir occasionally to ensure even heating. Once the pasta is heated through, serve with a fresh sprinkle of grated parmesan cheese.
If reheating in the microwave, cover the dish with a microwave-safe lid or wrap to retain moisture. Heat in short intervals, stirring in between, until warmed through.
For a fresh twist, consider adding a handful of freshly chopped winter greens or a drizzle of olive oil before serving. This can revive the flavors and add a touch of brightness to the dish.
How To Reheat Leftovers
Stovetop Method: Heat a large skillet over medium heat. Add a splash of olive oil or a bit of vegetable broth to prevent sticking. Add the leftover linguine with fennel and winter greens. Stir occasionally until heated through, about 5-7 minutes. This method helps maintain the texture of the pasta and the vegetables.
Microwave Method: Place the leftovers in a microwave-safe dish. Add a tablespoon of vegetable broth or water to keep it moist. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until hot. This method is quick and convenient, though it may slightly alter the texture of the greens.
Oven Method: Preheat your oven to 350°F (175°C). Transfer the linguine with fennel and winter greens to an oven-safe dish. Cover with foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. This method is great for reheating larger portions and helps retain the dish's original flavors.
Steaming Method: Place the leftovers in a heatproof dish that fits into a steamer basket. Add water to the pot and bring it to a simmer. Place the steamer basket over the simmering water, cover, and steam for about 5-7 minutes, or until heated through. This gentle method helps preserve the texture and flavor of the vegetables and pasta.
Sous Vide Method: Place the leftovers in a vacuum-sealed bag or a resealable plastic bag with the air removed. Set your sous vide machine to 165°F (74°C) and immerse the bag in the water bath. Heat for about 20-30 minutes. This method ensures even heating and maintains the dish's original texture and flavor.
Best Tools for This Recipe
Large pot: Use this to cook the linguine according to the package instructions.
Colander: Drain the cooked linguine in this after boiling.
Large skillet: This is essential for sautéing the fennel, garlic, and winter greens.
Chef's knife: Perfect for thinly slicing the fennel and chopping the winter greens.
Cutting board: Provides a stable surface for slicing and chopping ingredients.
Garlic press: Convenient for mincing the garlic cloves quickly.
Measuring cups: Use these to measure the olive oil, vegetable broth, and grated parmesan cheese.
Wooden spoon: Ideal for stirring the ingredients in the skillet.
Tongs: Handy for tossing the linguine with the other ingredients in the skillet.
Grater: Use this to grate the parmesan cheese.
Serving bowls: Serve the finished dish in these.
How to Save Time on Making This Recipe
Prep ingredients in advance: Chop the fennel and winter greens ahead of time to save minutes during cooking.
Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.
Boil water early: Start boiling water for the linguine while prepping other ingredients.
One-pot method: Cook the linguine in the same skillet after the vegetable broth is absorbed to reduce dishwashing.
Pre-grated cheese: Use pre-grated parmesan cheese to save time on grating.

Linguine With Fennel And Winter Greens Recipe
Ingredients
Main Ingredients
- 12 oz linguine
- 1 fennel bulb, thinly sliced
- 4 cups winter greens (kale, chard, or collards), chopped
- 3 cloves garlic, minced
- ¼ cup olive oil
- ½ teaspoon red pepper flakes
- 1 cup vegetable broth
- ½ cup grated Parmesan cheese
- to taste salt and pepper
Instructions
- 1. Cook the linguine according to package instructions. Drain and set aside.
- 2. In a large skillet, heat the olive oil over medium heat. Add the fennel and cook until softened, about 5 minutes.
- 3. Add the garlic and red pepper flakes, and cook for another 2 minutes.
- 4. Stir in the winter greens and vegetable broth. Cook until the greens are wilted and tender, about 5-7 minutes.
- 5. Add the cooked linguine to the skillet and toss to combine. Season with salt and pepper to taste.
- 6. Serve with grated Parmesan cheese on top.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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