Description
Sweet roasted fennel and nutty breadcrumbs
bring a simple pasta dish to life.
Ingredients
Units
- 10 oz (283 g) Fresh Linguine Pasta
- 1 Fennel Bulb
- 1 tbsp Olive Oil
- 2 tbsp Butter
- 1/3 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 1/2-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, 1/2 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 1/4 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