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.