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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 2 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large fennel bulb
  • 1 Tbsp olive oil
  • 200 g spaghetti
  • 1 clove garlic minced
  • ΒΌ tsp saffron or turmeric powder
  • Zest and juice of half a lemon
  • 1 small bunch parsley
  • Grated Parmesan optional

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Chop the parsley and stir this into the pasta.
  5. Serve with grated Parmesan sprinkled on top if you like.