Roasted Fennel Pasta

Cooking with fennel is such a treat. As fennel roasts, it softens and transforms, developing a mellow sweetness with subtle notes of anise that pair beautifully with garlic, olive oil, and nutty Parmesan. Tossed with pasta, it becomes silky and fragrant, ready to be enjoyed!

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Roasted Fennel Pasta
Serves 6

Ingredients:

2 fennel bulbs
4 tablespoons olive oil
6 tablespoons butter
2 shallots
6 cloves garlic
1/2 cups white wine
1/2 cups fresh parsley, chopped
2 lemons, zested, and juiced
2 cups cream
2 cups ricotta cheese
1 tablespoon salt
1/2 teaspoon pepper
16 oz. angel hair pasta
2 tablespoons fresh dill
1/2 cup shredded Parmesan

Directions:

1. Preheat the oven to 370F.

2. Remove the fennel stems, core of the fennel bulb, and finely chop the fennel. Reserve a few fennel fronds for a garnish. Place the fennel in a baking dish, drizzle with olive oil, salt, and pepper, and roast the fennel for 30 minutes until just golden.

3. In a large skillet, melt the butter over medium heat and add the garlic and shallot. Cook until garlic and shallot become soft and translucent. Deglaze with white wine. When wine has finished cooking down, add parsley and lemon zest. Reduce heat to low and cook for another minute. Add the cream and the roasted fennel.

4. While the sauce simmers, add lemon juice, salt, and pepper to the ricotta cheese and set aside.

5. Salt and boil water and cook pasta until al dente. Use tongs to scoop pasta into sauce and combine until noodles are coated. Add more pasta water if needed and serve pasta with a generous dollop of ricotta, fresh dill, fennel fronds, and parmesan. Salt and pepper to taste.