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Pasta with Roasted Fennel

a bowl of pasta with roasted fennel made with garlic, white wine, heavy cream lemon juice & zest. topped with parmesan
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 2 large fennel bulbs, thinly sliced and fronds reserved
  • 3 tablespoons extra-virgin olive oil
  • 12 ounces long pasta, such as spaghetti
  • ¾ teaspoon sea salt, plus more for serving
  • 2 large shallots, sliced
  • 6 garlic cloves, thinly sliced
  • 1½ teaspoons fennel seeds
  • ¾ cup white wine, such as Sauvignon Blanc
  • 1 cup heavy cream
  • 1 teaspoon lemon zest
  • Freshly cracked black pepper, to taste, plus more for serving
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • Red pepper flakes, for serving (optional)
  • Grated Parmesan, for serving (optional)

Method

  1. Preheat the oven to 450°F with a rack in the center position. Place a rimmed baking sheet in the oven while it preheats.

  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package instructions. Reserve ¼ cup pasta water and drain.

  3. Meanwhile, add the fennel, 2 tablespoons of olive oil and ½ teaspoon of the salt to a large bowl and toss to coat. Once the oven is preheated, carefully remove the baking sheet. Add the fennel to the sheet in a single layer. Return the sheet to the oven and roast until browned, about 10-12 minutes.

  4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Once the oil is glistening, add the shallots, and cook until softened, about 5 minutes. Add the garlic and fennel seeds and cook, stirring, until fragrant, 1-2 minutes. Stir in the white wine and cook until reduced by half, about 4 minutes more. Stir in the cream and bring to a simmer. Add the lemon zest, remaining ¼ teaspoon salt, and pepper and stir to combine. Stir in the reserved pasta water and reduce the heat to medium low. Simmer until slightly thickened, about 6 minutes.

  5. Add the pasta, roasted fennel, lemon juice, and pepper flakes, if using, to the pan and toss until well combined.

  6. Divide the pasta between 4 plates and garnish with the fennel fronds. Sprinkle with pepper and Parmesan if using.