- 10 ounces fresh linguine
- 1 fennel bulb
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1/3 cup part-skim ricotta cheese
- 3 cloves garlic, minced
- 1 lemon, zested and quartered
- 1/4 cup chopped parsley
- 1 shallot, minced
- 1/4 cup breadcrumbs
- Salt & pepper
Step 1: Preheat oven to 450 degrees F.
Step 2: Heat a medium pot of salted water on high heat until boiling.
Step 3: Pick off and mince a few of the fennel fronds. Cut off and discard the fennel stems. Halve and core the fennel bulb; slice into 1/2-inch-thick strips. Place the sliced fennel on a sheet pan, drizzle with olive oil and season with salt and pepper; toss thoroughly to coat. Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden.
Step 4: While the fennel roasts, combine the ricotta and the juice of 2 lemon wedges; season with salt and pepper to taste.
Step 5: In a large skillet, melt butter over medium heat. Add garlic, shallot, and half the parsley. Cook until fragrant and softened. Add the breadcrumbs and toast over medium heat until browned. Season with salt and pepper to taste, and transfer to a small bowl. Wipe out the pan.
Step 6: In the now clean skillet, combine lemon zest, juice of remaining two lemon wedges, 1/2 cup water, and 2 tablespoons olive oil; heat to boiling on high heat and stir to combine. Remove from heat.
Step 7: Boil the pasta until just short of al dente. Reserving 1/4 cup of the pasta cooking water, drain the pasta and add it to the skillet of sauce. Add the roasted fennel, minced fennel fronds, and reserved cooking water. Cook on medium-high, stirring occasionally, until the pasta is well coated in the sauce.
Step 8: Remove from heat and season with salt and pepper, to taste. Top with breadcrumb mixture, a dollop of the ricotta mixture, and remaining chopped parsley.
Enjoy this delicious pasta dish from Platings+Pairings!