Spaghetti with fennel
This is wonderfully easy and tasty pasta recipe. It can be gluten-free if you use appropriate pasta and, if you don’t serve it with cheese, vegan and super healthy. It’s ready in 15 minutes, so it’s a perfect meal on busy days.
Ingredients
Method
- Remove the woody end of the fennel, then slice thinly. Heat the oil in a frying pan and, at low temperature, simmer the fennel slices for about 10 minutes until tender.
- Meanwhile add the spaghetti to a saucepan of boiling water and cook until al dente. Drain and keep it warm in the pan under the lid. Keep a cupful of the cooking water.
- Add the chopped garlic, saffron, lemon zest & juice to the fennel. Season with salt & pepper then turn up the heat and cook for about a minute. Stir in the spaghetti and, if necessary, add a drop of oil and/or the cooking water. Warm through.
- Chop the parsley and stir this into the pasta.
- Serve with grated Parmesan sprinkled on top if you like.