Now Reading
Pasta with Fennel, Kale, Garlic and Lemon Juice

Pasta with Fennel, Kale, Garlic and Lemon Juice

Pasta with Fennel, Kale, Garlic and Lemon Juice

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.
By Laura Davidson
Pasta with Fennel, Kale, Garlic and Lemon Juice

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pasta with Fennel, Kale, Garlic and Lemon Juice


  • Author: Laura Davidson
  • 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

Scale
  • 23 tablespoons 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
  • 23 large pinches red pepper flakes
  • 1 large bunch of lacinato kale, tough stems removed and roughly chopped
  • juice of one lemon
  • 10 ounces spinach fettuccine
  • salt
  • pepper

To Serve:

  • Parmigiano-Reggiano Cheese, grated
  • fennel fronds
  • chili pepper oil (optional)

Instructions

  1. Put a large pot of well-salted water on to boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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: Main
View Comment (1)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top