Description
Pasta with Roasted Fennel is a light, healthy, and flavorful Italian-inspired dish that combines the natural sweetness and subtle anise notes of roasted fennel with perfectly cooked pasta. This recipe is quick to prepare, uses simple ingredients, and offers a vibrant flavor profile with fresh herbs, garlic, and optional Parmesan cheese. It’s versatile enough for weeknight dinners, light lunches, or elegant casual meals, delivering both nutrition and comfort in every bite.
Ingredients
Scale
Main Ingredients
- 2 fennel bulbs, trimmed and sliced into wedges
- 12 oz quality pasta (penne, farfalle, or spaghetti)
- 3 tbsp extra virgin olive oil, divided
- 3 garlic cloves, minced
- 2 tbsp fresh thyme or parsley, chopped
- Salt and freshly ground black pepper, to taste
Optional Ingredients
- 1/4 cup grated Parmesan cheese
- Zest and juice of 1 lemon
Instructions
- Prep and Roast the Fennel: Preheat your oven to 400°F (200°C). Trim the fennel bulbs, slice them into even wedges, then toss with 2 tablespoons of olive oil, salt, and pepper. Spread the fennel evenly on a baking sheet and roast for 25-30 minutes until caramelized and tender with a golden-brown color.
- Cook the Pasta: While the fennel roasts, bring a large pot of salted water to a boil. Cook your chosen pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- Prepare the Garlic and Herbs: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté gently until fragrant and lightly golden, about 1-2 minutes. Add the fresh thyme or parsley and sauté briefly to infuse the oil.
- Combine Pasta and Fennel: Add the roasted fennel to the skillet with garlic and herbs. Toss in the drained pasta, stirring gently. Gradually add reserved pasta water one ladle at a time to create a silky, glossy sauce that coats the pasta and fennel evenly.
- Final Touches: Remove from heat and finish with a generous squeeze of lemon juice or a sprinkle of lemon zest. Adjust seasoning with salt and freshly ground black pepper. Optionally, sprinkle grated Parmesan cheese on top before serving.
Notes
- Use fresh fennel bulbs for the best flavor and texture.
- Don’t skip roasting the fennel to mellow its sharpness and enhance sweetness.
- Reserve pasta water to help bind the sauce and season the dish well.
- Warm olive oil gently when cooking garlic to avoid bitterness.
- Experiment with herbs: thyme gives earthiness, parsley adds freshness, and tarragon complements fennel’s licorice notes.
- For vegan adaptations, omit Parmesan or use nutritional yeast or vegan cheese alternatives.
- Add protein like grilled chicken, shrimp, or chickpeas for a heartier meal.
- Incorporate other roasted vegetables or nuts for texture and color variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 5 mg
Keywords: Pasta, Roasted Fennel, Italian, Healthy, Vegetarian, Garlic, Herbs, Comfort Food
