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Roasted Fennel Pasta with Lemon
This Roasted Fennel Pasta with Lemon is made for slow, sunny evenings when you want something light yet comforting. The sweet, caramelized fennel and bright citrus flavors feel fresh and effortless, perfect for sharing outdoors or enjoying with a good book by the window. Pair it with a chilled glass of our Erath Oregon Pinot Gris to complete the moment.
Recipe by: @realfoodwithsarah
Ingredients
- 2 fennel bulbs, sliced thin (reserve some fronds for garnish)
- 3-4 garlic cloves, peeled
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces orecchiette pasta
- 1 tablespoon olive oil
- Zest and juice of 1 lemon
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
Preheat oven to 425°F. Toss sliced fennel and garlic cloves with olive oil, salt, and pepper. Roast for 25–30 minutes, turning once, until caramelized.
Cook pasta until al dente according to package directions. Reserve ½ cup pasta water.
Add the pasta back to the pan and toss in olive oil, roasted fennel and garlic, lemon zest, juice, and red pepper flakes.
Add pasta water as needed to loosen. Garnish with fresh cracked black pepper and fennel fronds.
