Fennel Pasta

This Roasted Fennel Pasta recipe features fresh linguini tossed in a light lemon sauce with roasted fennel. It's topped with dollop of ricotta cheese for extra richness.

📝 Ingredients

• 1 pound linguine (or other pasta like spaghetti or bucatini)
• 2 bulbs fennel
• 4 Tablespoons olive oil (extra virgin, divided )
• 4 Tablespoons butter
• 2/3 cup ricotta cheese (part skim or full fat)
• 6 cloves garlic (minced)
• 2 lemons (zested and halved )
• 1/2 cup fresh parsley (chopped )
• 2 shallots (minced)
• 1/2 cup breadcrumbs
• Salt and Pepper

👨‍🍳 Instructions

1. 1Preheat the oven to 450°F.
2. 2Heat a large pot of salted water to boiling on high.
3. 3Pick off and mince a few of the fennel fronds. Cut off and discard the fennel stems. Halve and core the 2 bulbs fennel ; slice into ½-inch-thick strips. Place the sliced fennel on a sheet pan, drizzle with 2 TBSP olive oil and season with salt and pepper; toss thoroughly to coat. Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden.
4. 4While the fennel roasts, combine the 2/3 cup ricotta cheese and the juice of one lemon half; season with salt and pepper to taste.
5. 5In a large skillet, melt 4 Tablespoons butter over medium heat. Add 6 cloves garlic, 2 shallots and half the parsley. Cook until fragrant and softened. Add the 1/2 cup breadcrumbs and toast over medium heat, until browned. Season with salt and pepper to taste, and transfer to a small bowl. Wipe out the pan.
6. 6In the now clean skillet, combine lemon zest, juice of 1 lemon half, 1 cup water, and remaining 2 TBSP olive oil; heat to boiling on high heat and stir to combine. Remove from heat.
7. 7Boil the 1 pound linguine until just short of al dente. Reserving 1/2 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.
8. 8Remove from heat and season with salt and pepper, to taste, top with breadcrumb mixture, a dollop of the ricotta mixture, and remaining chopped parsley. Chop the remaining lemon halves into wedges and serve with the pasta. Enjoy!