Introduction
If you’re looking to bring some new and exciting flavors to your pasta routine, look no further than this Roasted Fennel Pasta with Lemon & Ricotta. This dish perfectly balances the earthy, slightly sweet flavor of roasted fennel with the bright, zesty freshness of lemon and the creamy texture of ricotta cheese. Fennel, often an underused vegetable in pasta dishes, is the star here, bringing a unique depth of flavor and a satisfying crunch when roasted to perfection.
Not only is this pasta recipe a delicious way to switch things up, but it also adds a nutritious touch to your meal. Fennel is a fiber-rich vegetable packed with antioxidants and vitamins, making it a perfect addition to any dish. The creamy ricotta and the citrusy lemon enhance the fennel, creating a harmonious blend of flavors that will leave you craving more.
This recipe is light, yet filling, making it an ideal choice for a weekday dinner or a simple, elegant dish to serve at your next dinner party. The simplicity of the ingredients allows the fresh flavors to shine through, making each bite both refreshing and satisfying. So, let’s dive into how to make this wonderful Roasted Fennel Pasta with Lemon & Ricotta!
Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of roasted fennel, creamy ricotta, and zesty lemon creates a bright, savory dish with layers of flavor.
- Nutritious: Fennel is a great source of fiber, vitamin C, and antioxidants, adding both nutrition and flavor to this dish.
- Quick and Easy: With a short prep time and minimal ingredients, this recipe is perfect for busy nights or when you want to impress guests without spending hours in the kitchen.
- Vegetarian-Friendly: This pasta is naturally vegetarian, making it a great choice for those following plant-based diets or anyone looking to reduce meat consumption.
- Customizable: You can easily tweak this recipe by adding ingredients like toasted pine nuts, roasted tomatoes, or a sprinkle of Parmesan cheese for an extra kick.
Preparation Time and Servings
- Total Time: 35 minutes (15 minutes prep, 20 minutes cook time)
- Servings: 4 servings
- Nutrition Facts (Per Serving): Calories: 400, Protein: 12g, Carbs: 55g, Fat: 14g, Fiber: 4g.
Ingredients
- 1 lb (450g) pasta: Choose a pasta shape that will hold the sauce well, like orecchiette, fusilli, or penne. You can also use spaghetti for a lighter, more traditional option.
- 2 medium fennel bulbs: Trimmed, cored, and cut into thin wedges. Roasting fennel brings out its sweet, mild licorice flavor, making it a perfect addition to this pasta dish.
- 2 tablespoons olive oil: For roasting the fennel and adding richness to the dish.
- 1 teaspoon salt: To season the fennel and pasta.
- 1/2 teaspoon black pepper: Freshly ground for flavor.
- 1 lemon: You’ll need both the zest and juice to add brightness and acidity to the dish.
- 1/2 cup ricotta cheese: This creamy cheese will give the pasta a luscious, velvety texture.
- 2 cloves garlic, minced: For a little aromatic depth in the sauce.
- 1/4 cup fresh parsley: Chopped, for garnish and added freshness.
- Freshly grated Parmesan (optional): For serving, if you want an extra savory kick.
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Fennel
Start by preheating your oven to 400°F (200°C). This high heat will help the fennel caramelize and develop a rich, sweet flavor.
While the oven is heating, trim the fennel bulbs by cutting off the stalks and removing any tough outer layers. Slice the fennel bulbs in half lengthwise, then cut them into thin wedges (about 1/4-inch thick). Place the fennel slices on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss the fennel to coat evenly in the oil and seasonings.
Spread the fennel out in a single layer, ensuring that each piece has enough space to roast properly. Roast in the preheated oven for 20-25 minutes, flipping halfway through. The fennel should be tender and caramelized, with golden edges.
Step 2: Cook the Pasta
While the fennel is roasting, bring a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions, aiming for al dente texture. Once the pasta is ready, reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
Step 3: Make the Lemon-Ricotta Sauce
While the fennel and pasta are cooking, it’s time to prepare the sauce. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, just until fragrant. Be careful not to burn the garlic, as it can become bitter.
Next, add the ricotta cheese to the skillet and stir it into the garlic and olive oil mixture. Let it cook for another minute, allowing the cheese to soften and melt into a creamy consistency. Add the zest and juice of the lemon, and stir to combine. The lemon adds brightness to the sauce, balancing the richness of the ricotta.
If the sauce seems too thick, add a little bit of the reserved pasta water to thin it out to your desired consistency.
Step 4: Combine the Pasta, Fennel, and Sauce
Once the fennel is roasted to perfection and your pasta is cooked, it’s time to bring everything together. Add the cooked pasta to the skillet with the ricotta sauce, tossing to coat the noodles evenly. Then, fold in the roasted fennel slices, making sure they are well distributed throughout the pasta. The fennel will add a subtle sweetness and slight crunch that pairs beautifully with the creamy, tangy ricotta sauce.
If the sauce feels a bit dry, add a splash more of the reserved pasta water. Taste the dish and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Step 5: Garnish and Serve
Transfer the pasta to serving bowls and garnish with fresh parsley and a sprinkle of freshly grated Parmesan cheese, if desired. The parsley adds a fresh, herbal note, while the Parmesan enhances the savory flavors of the dish.
Serve immediately, enjoying the contrast of creamy ricotta, sweet roasted fennel, and zesty lemon.
How to Serve
This Roasted Fennel Pasta with Lemon & Ricotta is a beautifully balanced dish that works well on its own or paired with a variety of sides. Here are a few ideas:
- Side Salad: A crisp, simple salad with arugula or mixed greens and a lemon vinaigrette will complement the rich pasta.
- Garlic Bread: Warm, crusty garlic bread is perfect for sopping up any extra sauce.
- Roasted Vegetables: A side of roasted root vegetables like carrots, sweet potatoes, or beets adds more depth and color to the meal.
- Wine Pairing: A light white wine, such as Sauvignon Blanc or Pinot Grigio, would pair beautifully with the lemony brightness and creaminess of the pasta.
Recipe Variations
- Add Protein: To turn this into a more substantial meal, consider adding grilled chicken, sausage, or shrimp. These proteins would pair nicely with the creamy sauce and roasted fennel.
- Vegan Version: To make this recipe vegan, swap the ricotta cheese for a dairy-free ricotta or a cashew cream. You can also use a plant-based Parmesan for garnish.
- Herb Variations: While parsley is a great garnish, you can also use fresh basil, mint, or thyme to bring a different flavor profile to the dish.
- Add Nuts: Toasted pine nuts or chopped walnuts would add a nice crunchy texture and nutty flavor, complementing the sweetness of the fennel.
- Spicy Version: Add a pinch of red pepper flakes to the ricotta sauce to give the dish an extra kick.
Storage and Reheating
Storage: If you have leftovers, store the pasta in an airtight container in the refrigerator for up to 2-3 days. The flavors will continue to develop, and it will be just as delicious the next day.
Freezing: This pasta can also be frozen for up to 1 month. To freeze, allow the pasta to cool completely, then transfer it to a freezer-safe container. When you’re ready to eat, thaw the pasta in the refrigerator overnight and reheat it on the stove with a splash of water or olive oil to loosen up the sauce.
Reheating: To reheat, place the pasta in a skillet over medium heat and add a splash of water, olive oil, or more lemon juice to bring it back to life. You can also reheat it in the microwave, stirring halfway through for even heating.
Conclusion
This Roasted Fennel Pasta with Lemon & Ricotta is the perfect way to enjoy a fresh and flavorful pasta dish that’s both satisfying and light. The combination of roasted fennel, creamy ricotta, and lemon creates a beautiful harmony of flavors that’s sure to please everyone at the table. Whether you’re cooking for yourself, your family, or guests, this pasta is easy to prepare and a surefire way to impress. With its versatility, fresh ingredients, and delightful taste, it’s a dish you’ll want to make over and over again! The balance of creamy, savory, and citrusy elements ensures that this recipe remains a crowd favorite, adding a refreshing twist to your weeknight dinners or special occasions. Enjoy the burst of flavors and the healthful ingredients with each satisfying bite!
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Roasted Fennel Pasta with Lemon & Ricotta: A Fresh and Flavorful Twist on Classic Pasta
- Total Time: 35 minutes
Description
Roasted Fennel Pasta with Lemon & Ricotta is a light yet satisfying dish that pairs the earthy sweetness of fennel with the bright, fresh flavors of lemon and creamy ricotta. The fennel is roasted to perfection, caramelizing its natural sugars and enhancing its delicate anise-like flavor. Combined with a zesty lemon dressing and creamy ricotta cheese, this pasta creates a beautiful balance of textures and tastes. It’s a simple, yet elegant meal perfect for any occasion—from a casual weeknight dinner to a special gathering. With fresh, wholesome ingredients and a delightful combination of flavors, this recipe is sure to become a favorite at your dinner table.
Ingredients
- 1 lb (450g) pasta: Choose a pasta shape that will hold the sauce well, like orecchiette, fusilli, or penne. You can also use spaghetti for a lighter, more traditional option.
- 2 medium fennel bulbs: Trimmed, cored, and cut into thin wedges. Roasting fennel brings out its sweet, mild licorice flavor, making it a perfect addition to this pasta dish.
- 2 tablespoons olive oil: For roasting the fennel and adding richness to the dish.
- 1 teaspoon salt: To season the fennel and pasta.
- 1/2 teaspoon black pepper: Freshly ground for flavor.
- 1 lemon: You’ll need both the zest and juice to add brightness and acidity to the dish.
- 1/2 cup ricotta cheese: This creamy cheese will give the pasta a luscious, velvety texture.
- 2 cloves garlic, minced: For a little aromatic depth in the sauce.
- 1/4 cup fresh parsley: Chopped, for garnish and added freshness.
- Freshly grated Parmesan (optional): For serving, if you want an extra savory kick.
Instructions
Step 1: Preheat the Oven and Prepare the Fennel
Start by preheating your oven to 400°F (200°C). This high heat will help the fennel caramelize and develop a rich, sweet flavor.
While the oven is heating, trim the fennel bulbs by cutting off the stalks and removing any tough outer layers. Slice the fennel bulbs in half lengthwise, then cut them into thin wedges (about 1/4-inch thick). Place the fennel slices on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss the fennel to coat evenly in the oil and seasonings.
Spread the fennel out in a single layer, ensuring that each piece has enough space to roast properly. Roast in the preheated oven for 20-25 minutes, flipping halfway through. The fennel should be tender and caramelized, with golden edges.
Step 2: Cook the Pasta
While the fennel is roasting, bring a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions, aiming for al dente texture. Once the pasta is ready, reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
Step 3: Make the Lemon-Ricotta Sauce
While the fennel and pasta are cooking, it’s time to prepare the sauce. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, just until fragrant. Be careful not to burn the garlic, as it can become bitter.
Next, add the ricotta cheese to the skillet and stir it into the garlic and olive oil mixture. Let it cook for another minute, allowing the cheese to soften and melt into a creamy consistency. Add the zest and juice of the lemon, and stir to combine. The lemon adds brightness to the sauce, balancing the richness of the ricotta.
If the sauce seems too thick, add a little bit of the reserved pasta water to thin it out to your desired consistency.
Step 4: Combine the Pasta, Fennel, and Sauce
Once the fennel is roasted to perfection and your pasta is cooked, it’s time to bring everything together. Add the cooked pasta to the skillet with the ricotta sauce, tossing to coat the noodles evenly. Then, fold in the roasted fennel slices, making sure they are well distributed throughout the pasta. The fennel will add a subtle sweetness and slight crunch that pairs beautifully with the creamy, tangy ricotta sauce.
If the sauce feels a bit dry, add a splash more of the reserved pasta water. Taste the dish and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Step 5: Garnish and Serve
Transfer the pasta to serving bowls and garnish with fresh parsley and a sprinkle of freshly grated Parmesan cheese, if desired. The parsley adds a fresh, herbal note, while the Parmesan enhances the savory flavors of the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400 kcal
- Fat: 14g
- Carbohydrates: 55g
- Protein: 12g
