Fennel with Garlic, Parmesan, and Pasta

19 May

Fennel in the Fields

What a great, simple recipe! You can cook the sauce is the amount of time water takes to boil. The secret to this recipe is buying a hunk of great Parmesan and grating it yourself. Let me know what you think.

Serves 4


2 Tablespoons olive oil
4 cloves of garlic, peeled and crushed
1 bulb of fennel, washed
2 more Tablespoons olive oil
1/2 cup of Parmesan, grated
Zest of 1/2 lemon
1 pound of pasta
salt and pepper


  1. Bring a pot of water to boil for pasta. Add salt and pasta when the water comes to a boil.
  2. Cut the green stems off of the fennel bulb. You can save green stems for making stock; otherwise compost them. You can use the fennel leaves as a garnish. Roughly chop the fennel. Set aside.
  3. Heat olive oil in medium frying pan. LIGHTLY saute garlic for 2-3 minutes. Do not let it brown. Add the chopped fennel. Saute for 4-5 minutes, until soft. Remove from heat.
  4. Toss fennel mixture with pasta. Add the cheese, lemon zest, and salt to taste. Enjoy!

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