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Nutrition Facts
Serving Size 192 g
(Approx. 6 Servings)
Amount Per Serving
Calories 340 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 220 mg 9%
Total Carbohydrate 53 g 18%
Dietary Fiber 8 g 32%
Sugars 8 g
Protein 11 g
Vitamin A 15% Iron 15%
Vitamin C 20% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pasta with Fennel and Balsamic Onions
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
6  People


Recipe makes 6 Servings

2 white onion, any variety, peeled and quartered
2 fennel, stems removed and quartered
3 Tbsp olive oil
3 Tbsp H-E-B Balsamic Vinegar of Modena - 2 leaf
2 garlic
1/2 Tsp dried thyme
1/4 Tsp salt
12 Oz whole wheat pasta, dry
4 Tbsp Parmigiano-Reggiano
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Heat oven to 400°F.
In a large bowl combine onions, fennel, olive oil, balsamic, garlic cloves, and thyme. Sprinkle with salt.
Place vegetables into a large baking dish and roast in the oven for 40 to 45 minutes, stirring frequently. The onions and fennel should be tender with browned edges.
While onions and fennel are roasting, set a large pot of water to boil over high heat. Cook pasta according to package directions.
Strain, and set aside.
Toss onion and fennel mixture together with pasta, sprinkle with Parmesan-Reggiano and serve hot.


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