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Roasted Fennel Pasta
Roasted Fennel Pasta
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Ingredients
- 1 large fennel bulb, thinly sliced
- 3 tablespoons olive oil
- 12 oz spaghetti pasta, uncooked
- ¾ tablespoon sea salt
- 6 garlic cloves, minced
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1 ½ teaspoons Morton & Bassett Fennel Seed
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1 teaspoon Morton & Bassett Onion Powder
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½ teaspoon Morton & Bassett Red Chili Flakes
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½ teaspoon Morton & Bassett Fine Ground Black Pepper
- ¾ cup dry white wine
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice, freshly squeezed
- Parmesan cheese for topping
Directions
- Preheat the oven to 450 ˚F and line a baking sheet with parchment paper.
- Bring water to a boil in a large pot adding a pinch of salt. Cook the pasta according to the package, saving about ¼ cup of pasta water before draining.
- Toss fennel with 2 tablespoons of olive oil, salt, M&B Onion Powder and M&B Fine Ground Black Pepper in a bowl. Once the oven is preheated, spread the fennel on the baking sheet and roast for 10-12 minutes until browned & slightly crispy.
In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Cook the garlic and fennel seed for about 5 minutes.
- Stir in white wine and cook until reduced by half (about 4 minutes). Add heavy cream, lemon zest, a pinch of salt, and M&B Fine Ground Black Pepper. Simmer for 6 minutes then add reserved pasta water.
- Remove from the stove. In the skillet, add the pasta, roasted fennel, squeezed lemon juice, and M&B Red Chili Flakes.
- Garnish with fennel fronds, and top with parmesan when serving.