Pasta with Fennel, Kale, Garlic and Lemon Juice
- Total Time: 35 mins
- Yield: 3-4 1x
Description
Pasta is one of the easiest ways to get from hungry to dinner on the table. Next time you’re stumped on what to add, try this assortment of flavorful and nutritious toppings.
Ingredients
- 2-3 tbsp (30-45 ml) extra virgin olive oil
- 1/2 large red onion, thinly sliced
- 2 fennel bulbs, (tough outer layer removed and fronds reserved) thinly sliced
- 3 large garlic cloves, finely slivered
- 2-3 large pinches red pepper flakes
- 1 large bunch of lacinato kale, tough stems removed and roughly chopped
- juice of one lemon
- 10 oz (285 g) spinach fettuccine
- salt
- pepper
To Serve:
- Parmigiano-Reggiano Cheese, grated
- fennel fronds
- chili pepper oil (optional)
Instructions
- Put a large pot of well-salted water on to boil.
- Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions are beginning to soften.
- Turn up the heat to medium, add the sliced fennel, and saute gently for an additional 6-8 minutes or until the fennel is tender and slightly caramelized. Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.
- When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the greens to the pasta pot about 2-3 minutes before the pasta is done cooking.
- Drain the pasta (reserving 1/2 cup of cooking water) and greens thoroughly and toss with the onion, fennel and kale mixture in the pan–adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately.
- Drizzle each serving with chile oil, fennel fronds, and lots of grated parmigiano-reggiano cheese.
Notes
- Chile oil is available at Whole Foods and other grocery stores–or make your own by lightly heating a cup of olive oil with one tablespoon red pepper flakes.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
If You Liked This Recipe, You’ll Love These
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- Jamie Oliver’s Penne Arrabiata
- Lemon and Butternut Squash Soup
- Sticky Pork Belly with Garlic Chili Glaze
Frequently Asked Questions
Why should I save some pasta cooking water before draining?
The instructions say to reserve ½ cup of cooking water after draining the spinach fettuccine. This starchy water can be added when tossing the pasta with the fennel-kale mixture if the sauce seems too dry or tight — it helps everything come together without adding oil.
What is chile oil and how do I make my own?
Chile oil is listed as an optional finish for each serving. The notes say it’s available at Whole Foods and other grocery stores, but you can also make your own by lightly heating 1 cup of olive oil with 1 tablespoon of red pepper flakes.
When do the kale and greens go in — before or after the pasta is drained?
The greens go into the pasta pot 2–3 minutes before the pasta is done cooking, not separately in a pan. They briefly cook together with the pasta, which wilts them perfectly, and then everything drains together before being tossed with the fennel mixture. 
This dish looks very nice .. will try your dish this week .. ty , have a nice day ..