Roasted Fennel Pasta with Lemon and Chilli
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Unrated
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
535 kcal
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Course
Main Course
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Cuisine
Italian
Roasted Fennel Pasta with Lemon and Chilli
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Roasted Fennel Pasta - Spaghetti pasta tossed with deliciously sweet roasted fennel, garlic, fresh red chilli and lemon zest. A simple and elegant dish that's so easy to make. Serve with a delicious chilled glass of white wine.
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Ingredients
- 14 oz Spaghetti (400g)
- 3 medium fennel bulbs
- 2 cloves garlic
- ½-1 fresh red chilli
- ¼ cup white wine (60ml)
- 3 tablespoons olive oil plus extra for roasting
- salt
Instructions
- Pre-heat the oven to 200C (400F).
- Cut the tops and bottoms off the fennel reserving the fronds for garnish. Cut the fennel in slices then into strips and place in a large roasting tin.
- Drizzle the fennel with olive oil and season with a sprinkling of salt. Cover with foil and roast for 40 minutes then uncover for another 10 minutes, remove from the oven and set aside.
- Bring a large pot of water to a boil and season well. Add the spaghetti and cook until al dente.
- Finely chop the garlic and chilli and add it to a large frying pan with 3 tablespoons of olive oil. Saute the garlic and chilli gently for about 1 minute then add the fennel. Stir to coat it in the oil.
- Add the wine and let it reduce by half. Add the cooked pasta and toss it in the fennel. Add 1-2 tablespoons or reserved pasta water and toss.
- Turn off the heat and add the lemon zest, toss to coat the pasta then serve in bowls and garnish with leftover fennel fronds.
Notes
- Quality ingredients - make sure to use good quality ingredients for the best flavour. Good quality pasta, fresh fennel bulbs (not brown or bruised) and organic unwaxed lemons.
- Roasting tray - use a large roasting tray so the fennel isn't crammed on top of each other.
- Variations to try - why not try roasting cherry tomatoes with the fennel or adding sauteed shrimp (prawns). Italian sausage would also be a nice addition.
- Storage and freezing - the pasta is best eaten straight away. I don't recommend freezing the finished dish but you can freeze roasted fennel to speed up the process.
Nutrition Information
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Calories
535kcal
(27%)
Carbohydrates
89g
(30%)
Protein
15g
(30%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Sodium
99mg
(4%)
Potassium
985mg
(28%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
289IU
(6%)
Vitamin C
30mg
(33%)
Calcium
112mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 89g | 30% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 99mg | 4% |
| Potassium | 985mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 30mg | 33% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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