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Pasta with Roasted Fennel

Pasta with Roasted Fennel

Name: Pasta with Roasted Fennel
Prep time: 19 min
Cook time: 15 min
Total time: 34 min
Yield: 4
Cuisine: Italian
Ingredients: Fennel bulb 2; Olive oil 2 tbsp; Salt; Black pepper; Butter 2 tbsp; Shallots 2; Garlic 1; Dried oregano 1 tsp; Lemon 1; Panko breadcrumbs ¼ cup; Linguine 14 oz; Heavy cream ¼ cup; Ground fennel 1 pinch

and pangrattato

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34m
Serves 4
Easy
(1)

Ingredients

	2 Fennel bulb each cut into 8 wedges, retain some of the feathery fronds for garnishing
	2 tbsp Olive oil
	Salt to taste
	Black pepper to taste
	2 tbsp Butter
	2 Shallots finely diced
	1 Garlic finely diced
	1 tsp Dried oregano or 1 tbsp fresh
	1 Lemon zested, plus wedges for serving
	¼ cup Panko breadcrumbs
	14 oz Linguine 400 g
	¼ cup Heavy cream
	1 pinch Ground fennel

Nutritional information

475

Calories

18g

Fat

66g

Carbohydrate

13.5g

Protein

99mg

Cholesterol

431mg

Sodium

Cuisine:

Italian Recipes

Ingredients

2 Fennel bulb
each cut into 8 wedges, retain some of the feathery fronds for garnishing
2 tbsp Olive oil
Salt
to taste
Black pepper
to taste
2 tbsp Butter
2 Shallots
finely diced
1 Garlic
finely diced
1 tsp Dried oregano
or 1 tbsp fresh
1 Lemon
zested, plus wedges for serving
¼ cup Panko breadcrumbs
14 oz Linguine
400 g
¼ cup Heavy cream
1 pinch Ground fennel

Pasta with Roasted Fennel

This amazing Pasta with Roasted Fennel gets its flavor from charred fennel, creamy sauce, a handful of spices, and lemon pangrattato. Vibrant, powerfully flavorful, and rich, this dish comes together in about half an hour and makes for the perfect weeknight pasta dinner. I guarantee you’ll put this one on repeat.

Start with the fennel. Cut each fennel bulb into 8 wedges, reserving some of the feathery fronds for garnishing. Then roast the wedges with a little olive oil, salt and black pepper until soft and caramelized. Next, make the pangrattato. Boil the pasta. For the pasta, I opt for linguine but feel free to use spaghetti or tagliatelle. While the water comes to a boil and the pasta cooks, prepare the sauce. Add the roasted fennel and cooked pasta to the sauce. Top each bowl with a good sprinkling of the pangrattato and a few of the reserved chopped fresh fennel fronds. Serve with a wedge of lemon for squeezing over the pasta.

To make the Pasta with Roasted Fennel, you will need the following ingredients:

Steps to make Pasta with Roasted Fennel

1	Preheat oven
Preheat the oven to 375 ºF.
2	Prepare fennel	1
On a large baking pan, drizzle the fennel wedges with 2 tablespoons of olive oil, sprinkle with salt and black pepper and toss to coat. Arrange the fennel wedges in a single layer.
3	Roast fennel	20
Roast the fennel for 20 minutes until soft and caramelized.
4	Make pangrattato: Cook shallots and garlic	3
Meanwhile, in a skillet, gently melt 2 tablespoons butter and add 2 finely diced shallots and 1 finely diced garlic clove. Cook over low heat until soft.
5	Add oregano, lemon zest, and breadcrumbs	2
Add in 1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano), the zest of 1 lemon, and ¼ cup panko breadcrumbs and stir to combine. Cook until the breadcrumbs are crispy and golden.
6	Season	1
Season the pangrattato generously with salt and black pepper, then transfer the mixture into a small bowl. Set aside.
7	Cook pasta	8
Cook 14 ounces linguine pasta in boiling salted water according to package directions, minus 1 minute. Reserve 1 cup of pasta cooking water.
8	Heat heavy cream	1
In the same skillet set over low heat, add ¼ cup heavy cream and a pinch each of ground fennel, salt and black pepper.
9	Add roasted fennel	1
Once the cream is hot, but not boiling, add in the roasted fennel.
10	Add pasta cooking water	1
Add in ¼ cup pasta cooking water and stir it into the sauce.
11	Add pasta	2
Use tongs to transfer the pasta to the sauce and turn to coat. Add another splash of cooking water to loosen the sauce if desired. Season with salt and black pepper to taste.
12	Serve
Serve immediately with a wedge of lemon, a good sprinkling of the pangrattato, and a few of the reserved chopped fresh fennel fronds. Enjoy!

Here’s a perfect 30-minute vegetarian dinner: Pasta with Roasted Fennel and pangrattato. Showcasing simple ingredients at their best, it pairs flavor-packed Italian-style breadcrumbs with caramelized fennel and creamy sauce. Give this recipe a try, and please come back to leave a comment with your thoughts.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.