Roasted Fennel and Ricotta Pasta
This dish is light and summery, yet hearty and rich! Perfect weeknight pasta dish!
Servings: 2 servings
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!