By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
497 cal · 25 min
Fennel and Feta Linguine
Recipe GLPR84a86c421050c5
A light and elegant Mediterranean pasta dish featuring tender sautéed fennel and shallots tossed with fresh basil and creamy feta cheese. This simple yet flavorful linguine comes together quickly and serves as a satisfying vegetarian main course.
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Ingredients
200g linguine pasta
1 fennel bulb, trimmed
1 banana shallot
2 tbsp olive oil
15 fresh basil leaves
100g feta cheese
Salt and pepper to taste
Directions
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package instructions until al dente. Drain in a colander and set aside.
While the pasta cooks, slice the fennel bulb lengthwise, remove the core, and cut into thin half-moons. Peel the banana shallot and slice it thinly.
Heat the olive oil in a large skillet over medium heat. Add the sliced fennel and shallot, stirring occasionally, and cook for 8–10 minutes until both are soft and lightly golden.
Tear the basil leaves by hand and scatter them over the fennel and shallot mixture. Crumble the feta cheese over the top and gently stir to combine.
Add the drained linguine to the skillet and toss gently until all ingredients are evenly distributed. Season with salt and pepper to taste and serve immediately.
Comments
Fennel is your bottleneck: Harris Teeter and Food Lion carry it reliably, but it's not a weeknight staple at ALDI or Walmart in Charlotte, so budget a deliberate stop or pivot to a substitute. The actual time is closer to 35 minutes once you account for slicing and sautéing the fennel until it softens—the 25-minute claim assumes everything starts pre-prepped. At roughly $8–10 for two servings, the feta and fresh basil drive the cost; it's a date-night or weekend dish, not a budget repeat. It reheats adequately but loses the snap of fresh basil, so plan to eat it fresh or add garnish after warming.
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