PASTA WITH FENNEL RECIPES RECIPES

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PASTA WITH CREAMY FENNEL SAUCE RECIPE: HOW TO MAKE IT



Pasta with Creamy Fennel Sauce Recipe: How to Make It image

When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 13

2 large fennel bulbs
1 medium potato
1 shallot
2 garlic cloves
2 cups 2% milk
1 cup chicken broth
3 tablespoons cream cheese, softened
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
2 packages (10 ounces each) fresh butternut squash ravioli
Additional grated Parmesan cheese, optional

Steps:

  • Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops or saving for another use. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel., Place vegetables, milk and broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving 1/4 cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper., Process in a blender or food processor until pureed. Return to Dutch oven. Stir in parsley and reserved fennel fronds; keep warm., Cook ravioli according to package directions. Drain. Toss with sauce. If desired, top with additional Parmesan.

Nutrition Facts : Calories 309 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 690mg sodium, CarbohydrateContent 51g carbohydrate (11g sugars, FiberContent 5g fiber), ProteinContent 12g protein.

FENNEL SPAGHETTI RECIPE | BBC GOOD FOOD



Fennel spaghetti recipe | BBC Good Food image

Low fat and low calorie, this fennel spaghetti is a healthy vegetarian meal for two. Make it as an easy midweek meal and garnish with parsley and parmesan

Provided by Elena Silcock

Categories     Dinner, Pasta, Supper

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 8

1 tbsp olive oil , plus extra for serving
1 tsp fennel seeds
2 small garlic cloves , 1 crushed, 1 thinly sliced
1 lemon , zested and juiced
1 fennel bulb , finely sliced, fronds reserved
150g spaghetti
½ pack flat-leaf parsley , chopped
shaved parmesan (or vegetarian alternative), to serve (optional)

Steps:

  • Heat the oil in a frying pan over a medium heat and cook the fennel seeds until they pop. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cook for 10-12 mins or until the fennel has softened.
  • Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.

Nutrition Facts : Calories 321 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 7 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.6 milligram of sodium

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