Roasted fennel gives this simple pasta dish a nutty, caramelized flavor that is hard to find anywhere else.
Fennel is quickly becoming one of my favorite ingredients. I was a bit hesitant to use it at first. When most people describe it, they say it tastes like licorice. It DOES. But not overbearingly so.
With its light anise flavor, it melts into a savory sweetness when slowly cooked, which is how I prepared it the first time around. This Sausage & Fennel Ragout with Creamy Polenta slow simmers spicy Italian sausage, with fennel and white wine. The result is a fabulously salty/sweet/spicy combination. And, to date, it’s still one of the recipes I get asked for most by those who’ve tried it. 
After that first fennel experiment, I got my courage up to try fennel raw. I was a bit more timid to try fennel this way because I thought it would be extra potent in it’s natural state. Not so when it’s thinly sliced. This Fennel & Celery Salad is crisp and refreshing, with a bit of saltiness from the parmesan and a blast of buttery flavor toasted pine nuts. The flavors all play really nicely together.
With this pasta dish, I took on a new way (for me) to serve fennel – Roasted. Baking fennel at a high heat gives it a nutty, caramelized flavor – A perfect compliment to the zesty lemon sauce that we’re tossing it with and serving over fresh linguini, topped with toasted breadcrumbs and a dollop of ricotta cheese. Yep… Yum. Crunchy, creamy, tangy. Plus, we’re garnishing it with the fennel fronds – The frilly little leaves, that look like dill, growing off the stocks of the fennel. Yep, fennel comes with its own garnish – Bonus points Mr. Fennel.
Roasted Fennel Linguine
- Total Time: 45 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
Sweet roasted fennel and nutty breadcrumbs
bring a simple pasta dish to life.
Ingredients
- 10 oz (283 g) Fresh Linguine Pasta
- 1 Fennel Bulb
- 1 tbsp Olive Oil
- 2 tbsp Butter
- ⅓ cup (79 ml) Part-Skim Ricotta Cheese
- 3 Cloves Garlic
- 1 Lemon
- 1/4 cup chopped parsley
- 1 Shallot
- 1/4 cup Breadcrumbs
- Salt and Pepper
Instructions
- Preheat oven to 450°F (225°C).
- Heat a medium pot of salted water to boiling on high heat.
- Pick off and mince a few fennel fronds. Cut off and discard the fennel stems. Halve and core the fennel bulb; slice into ½-inch-thick strips.
- Place sliced fennel on a sheet pan, drizzle with olive oil, and season with salt and pepper; toss to coat. Arrange in a single layer and roast for 18-20 minutes, tossing halfway through, until tender and golden.
- While the fennel roasts, combine ricotta cheese and the juice of 2 lemon wedges; season with salt and pepper to taste.
- In a large skillet, melt butter over medium heat. Add garlic, shallot, and half the parsley. Cook until fragrant and softened.
- Add breadcrumbs and toast over medium heat until browned. Season with salt and pepper to taste. Wipe out the pan.
- In the clean skillet, combine lemon zest, juice of remaining two lemon wedges, ½ cup water, and 2 tablespoons olive oil; heat to boiling on high heat and stir to combine. Remove from heat.
- Boil pasta until just short of al dente. Reserving ¼ cup of the pasta cooking water, drain the pasta and add it to the skillet of sauce.
- Add the roasted fennel, minced fennel fronds, and reserved cooking water. Cook on medium-high, stirring occasionally, until the pasta is well coated in the sauce.
- Remove from heat and season with salt and pepper to taste.
Notes
- For a richer flavor, use high-quality olive oil and freshly grated Parmesan cheese.
- To prevent the breadcrumbs from burning, toast them in batches if necessary.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a pan with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
How do I properly roast fennel for this linguine dish?
Slice the fennel bulbs into wedges, toss them with olive oil, salt, and pepper, and roast at a high temperature until they are caramelized and tender.
What type of breadcrumbs should I use for the topping?
Use fresh or homemade breadcrumbs for a better texture; to toast them, sauté in olive oil until golden brown for added flavor.
Can I substitute ricotta cheese with another type of cheese?
Yes, you can use mascarpone or even goat cheese as an alternative to ricotta for a different creamy texture and flavor.
Recipe instructions incomplete. When do you add the ricotta cheese or the shallots and garlic that were set aside.