Delicious flavored fennel pasta is a great eggs-free, nuts-free, soy-free Italian and European lunch or dinner made from fresh fennel bulbs and spaghetti with parmesan cheese.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 33 mins – easy
🍽 2 servings – 453 kcal per serving
- 1 tsp black pepper
- 2 tsp salt
- 1 tbsp olive oil
- 1 tsp fennel seeds
- 2 cloves of garlic
- 1 lemon
- 1 fennel bulbs
- 5 oz spaghetti
- 1 half pack parsley
- 1 oz parmesan cheese
- 1 potato’s peeler
- 1 knife
- 1 mortar
- 1 zester
- 1 squeezer
- 1 wooden spoon
- 1 frying pan
- 1 saucepan
- 1 colander
- 2 bowls
Crush 1 clove of garlic using a mortar. Slice the other garlic clove finely.
Zest the lemon.
Squeeze zested lemon using a squeezer.
Cut the fennel bulbs and chop its leaves finely. Chop the parsley.
Shave the parmesan cheese using a potatoes peeler.
Put olive oil in frying pan and heat. Add fennel seeds, crushed garlic and sliced garlic. Cook for 1 minute. Add lemon zest and half of fennel bulb slices to frying pan. Cook for an additional 11 minutes and turn the heat off.
Put 6 cups of water in a saucepan and add 1 tsp of salt. Boil for 4 minutes.
Put spaghetti in boiling water and cook.
Turn the heat off the saucepan after 8-10 minutes to get cooked spaghetti.
Set aside 1 cup of spaghetti water.
Drain cooked spaghetti in a colander.
Add 1 cup of spaghetti water to a frying pan with the spaghetti and bring to a boil over high heat. Season with 1 tsp salt and 1 tsp pepper, and add the fennel bulb slices, lemon juice, and chopped parsley. Cook for 1 minute more, stirring with a wooden spoon, before removing from the heat. Before serving, sprinkle with shaved parmesan cheese.
It’s ready to be served !