Two bowls of fennel spaghetti on a white table with cutlery alongside

Fennel spaghetti

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(1 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 2

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal321
  • fat7g
  • saturates1g
  • carbs51g
  • sugars4g
  • fibre7g
  • protein10g
  • salt0.6g
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Ingredients

  • 1 tbsp olive oil, plus extra for serving
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 small garlic cloves, 1 crushed, 1 thinly sliced
  • 1 lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 fennel bulb, finely sliced, fronds reserved
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 150g spaghetti
  • ½ pack flat-leaf parsley, chopped
  • shaved parmesan (or vegetarian alternative), to serve (optional)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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catie74
19th Jul, 2017
Just had this for lunch. Simple yet delicious, parmesan essential though
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