This roasted fennel and ricotta pasta manages to be light and summery but rich and hearty all at the same time.
I love the flavor combo in this simple dish. I owe the inspiration of this dish to my friend Laura who heard I had roasted fennel bulb and she suggested adding ricotta and lemon to pasta with the roasted fennel. As she’s usually right about great flavor combos she hit the nail right on the head with this dish.
My husband said this dish is resturaunt worthy and as you can imagine after being a professional recipe critic of mine for years, he only says that when a dish fits the bill and checks all the marks.
This dish is filled with lemon zest, ricotta, olive oil, roasted fennel but equally as important are the additions of salt and fresh cracked black pepper. The fresh ground black pepper is key to highlighting and marrying all of these delicious flavors together so don’t skimp on it. I have the salt and pepper listed as “to taste” measurements as I think they should be on most dishes.
What you need to make this roasted fennel and ricotta pasta:
Serves 2
For roasted fennel:
- 1 fennel bulb – stems removed, sliced into strips
- Olive oil – to roast the fennel in
- Sprinkle of salt – for fennel
For pasta:
- 1/4 pound pasta of choice – Linguine, spaghetti or bucatini all work well
- 2 tablespoons olive oil
- 1/2 lemon – zested and juiced
- 1/4 cup ricotta cheese
- generous pinch of salt – around 1/4-1/2 teaspoon depending on preference
- generous grind of fresh cracked black pepper – around 1/4 teaspoon
- Roasted fennel
Top with:
- lemon zest
- salt and pepper
- parmesan
Instructions
- Preheat oven to 400 F.
- To roast the fennel, slice into pieces and place on a parchment paper lined baking sheet then drizzle in olive oil and sprinkle with salt.
- Roast for 35 minutes or until fennel is softened and gets some color to it.
- To make the pasta, cook pasta according to pasta’s directions.
- Drain pasta, do not rinse, set aside while you start the sauce.
- In a skillet, add olive oil, lemon zest and juice, ricotta cheese and salt and black pepper.
- Add your hot pasta to the skillet and mix around until all the pasta is coated.
- Add your roasted fennel to the skillet and mix into pasta.
- Taste and salt and pepper to taste.
- Top each serving with more lemon zest, salt and black pepper and parmesan.
- Enjoy!
Here are a few more pasta dishes you might love:
Italian Vegetable and Sausage Pasta
Chicken Spinach Artichoke Pasta
Creamy Bacon and Roasted Red Pepper Pasta
Chicken Pesto Pasta Bake
Roasted Fennel and Ricotta Pasta
Ingredients
- For roasted fennel:
- 1 fennel bulb – stems removed sliced into strips
- Olive oil – to roast the fennel in
- Sprinkle of salt – for fennel
- For pasta:
- 1/4 pound pasta of choice – Linguine spaghetti or bucatini all work well
- 2 tablespoons olive oil
- 1/2 lemon – zested and juiced
- 1/4 cup ricotta cheese
- generous pinch of salt – around 1/4-1/2 teaspoon depending on preference
- generous grind of fresh cracked black pepper – around 1/4 teaspoon
- Roasted fennel
- lemon zest
- salt and pepper
- parmesan
Instructions
- Preheat oven to 400 F.
- To roast the fennel, slice into pieces and place on a parchment paper lined baking sheet then drizzle in olive oil and sprinkle with salt.
- Roast for 35 minutes or until fennel is softened and gets some color to it.
- To make the pasta, cook pasta according to pasta’s directions.
- Drain pasta, do not rinse, set aside while you start the sauce.
- In a skillet, add olive oil, lemon zest and juice, ricotta cheese and salt and black pepper.
- Add your hot pasta to the skillet and mix around until all the pasta is coated.
- Add your roasted fennel to the skillet and mix into pasta.
- Taste and salt and pepper to taste.
- Top each serving with more lemon zest, salt and black pepper and parmesan.
- Enjoy!