I combined sweet roasted fennel with a hint of lemon and crunchy pangrattato in a rich creamy linguine I call Roasted Fennel Pasta, an unexpected vegetarian pairing.

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I still get a little thrill when fennel bulbs caramelize in the oven. This version flips what you expect from a pasta dish, pairing sweet roasted fennel with a bright snap that keeps it from getting sleepy.

Long strands of linguine cradle the roasted pieces so every bite feels layered, like a small discovery. It’s the kind of vegetarian plate that quietly shows off, and yeah I sometimes eat it standing at the counter.

Roasted Fennel Pasta is what I call it when friends want something bold but honest, and they always ask for more.

Ingredients

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Linguine: wheat pasta, mostly carbs, some protein, fills you up quick
Fennel: crunchy, subtly sweet, good fiber and vitamin C, faint anise flavor
Lemon: bright acid, lots of vitamin C, adds tang and cuts rich flavors
Parmesan: salty umami punch, offers protein and calcium, can be a bit fatty
Cream: very rich mostly fat, makes sauces silky, use sparingly though
Olive oil: healthy monounsaturated fats, fruity notes, helps roast and dress
Breadcrumbs: crunchy topping, adds texture, mostly carbs, toasty savory finish

Ingredient Quantities

400 g linguine (about 14 oz)

2 medium fennel bulbs about 500 g, plus fennel fronds

3 to 4 tablespoons extra virgin olive oil, divided

1 cup plain breadcrumbs or panko (for pangrattato)

2 cloves garlic, minced

1 small shallot, finely chopped

1 cup heavy cream 240 ml

1/2 cup freshly grated Parmesan cheese about 50 g

1 tablespoon unsalted butter

1 large lemon, zested and juiced (about 2 tablespoons juice)

1/4 teaspoon red pepper flakes optional

1/4 cup fresh parsley, chopped

Kosher salt 1 tablespoon

Freshly ground black pepper 1/2 teaspoon

How to Make this

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1. Preheat oven to 220 C (425 F). Trim fennel bulbs, slice into 1 cm thick wedges, toss with about 2 tablespoons olive oil, a pinch of the kosher salt and 1/4 teaspoon black pepper, spread on a rimmed sheet and roast until soft and caramelized, about 25 to 30 minutes. Save some fronds for garnish.

2. While fennel roasts, make the pangrattato: heat 1 tablespoon olive oil in a skillet over medium, add 1 cup breadcrumbs or panko, 1 minced garlic clove and a pinch of red pepper flakes if using, toss until golden and crisp, then season with a little kosher salt and set aside on a plate.

3. Bring a large pot of water to a boil, add the full tablespoon of kosher salt (yes, put it in), then add 400 g linguine and cook until just al dente per package directions. Before draining, reserve about 1 cup pasta water, then drain the pasta.

4. In a large skillet over medium heat melt 1 tablespoon unsalted butter with the remaining olive oil (about 1 tablespoon), add the finely chopped shallot and the second minced garlic clove, sweat until fragrant and translucent, about 2 minutes — don’t let the garlic brown.

5. Pour in 1 cup heavy cream and bring to a gentle simmer, stir in the 1/2 cup grated Parmesan until melted and the sauce thickens slightly. Add lemon zest and about 2 tablespoons lemon juice, and taste for salt, adding more if needed; stir in 1/2 teaspoon freshly ground black pepper.

6. Add the roasted fennel to the sauce and toss to combine, then add the drained linguine to the pan. Toss vigorously, adding reserved pasta water a little at a time to loosen the sauce and coat the pasta silky — don’t be shy with the water, it’s magic.

7. Stir in most of the chopped parsley (save a little for garnish), adjust seasoning if needed, then remove from heat. If you want extra richness fold a tiny knob more butter in at the end.

8. Plate the pasta, sprinkle the pangrattato over each serving for that salty crunch, finish with remaining parsley and fennel fronds, a little extra lemon zest if you like, and more grated Parmesan. Serve right away.

Equipment Needed

1. Rimmed baking sheet (for roasting the fennel, line with foil or parchment if you want)
2. Large pot for boiling the pasta
3. Large skillet or frying pan for the cream sauce and tossing the linguine
4. Small skillet for the pangrattato
5. Colander or strainer to drain the pasta
6. Chef knife and cutting board for trimming and slicing fennel, chopping shallot and parsley
7. Tongs or a pasta fork to toss and serve the pasta
8. Microplane or zester and a fine grater for lemon zest and Parmesan
9. Measuring cups and spoons plus a wooden spoon or silicone spatula for stirring

FAQ

Q: Can I use a different pasta than linguine? A: Yeah, go ahead. Long noodles like spaghetti or fettuccine work great, or swap for a short shape like penne if you want more bite. Cook to al dente and use the same sauce amounts, just save some pasta water to loosen the sauce.

Q: How do I roast the fennel so it gets sweet and caramelized? A: Trim the fennel, cut into wedges, toss with a little olive oil, salt and pepper. Roast on a single layer at 425 F (about 220 C) for 25 to 30 minutes until edges are brown and soft. Flip once partway so it browns evenly. Add lemon zest and juice at the end to wake it up.

Q: What is pangrattato and how do I make it without burning the garlic? A: Pangrattato is crunchy toasted breadcrumbs. Heat 2 tablespoons olive oil in a skillet, add breadcrumbs and cook, stirring, until golden. Add minced garlic in the last 30 seconds so it flavors but doesn’t burn. Finish with a pinch of salt and some chopped fennel fronds or parsley.

Q: Can I make this lighter or dairy free? A: Yes. For lighter, swap heavy cream for half and half or use 1/2 cup cream plus 1/2 cup reserved pasta water and skip the butter. For dairy free use oat or almond cream and nutritional yeast instead of Parmesan, but the texture will be a bit different.

Q: How should I season the pasta water and the sauce? A: Salt the pasta water well, about 1 tablespoon kosher salt for this amount of pasta, so the pasta itself is flavorful. Taste the sauce at the end and add salt and black pepper as needed. Lemon juice brightens things so add little by little.

Q: Can I make this ahead and how do I reheat it? A: You can roast the fennel and make the pangrattato a day ahead. Store sauce and pasta separately in the fridge up to 3 days. Reheat gently in a skillet with a splash of cream or pasta water to bring it back together. Keep the pangrattato separate until serving so it stays crunchy.

Pasta With Roasted Fennel And Lemon Recipe Substitutions and Variations

Linguine: swap for spaghetti, fettuccine, or a gluten free brown‑rice/legume pasta. Spaghetti’s basically the same, fettuccine holds the cream a bit better, and GF pastas work if someone can’t have gluten.
Fennel bulbs: use leeks or sweet onions roasted, and add 1/2 to 1 tsp crushed fennel seeds to mimic that anise note. Celery also works for texture if you add a little fennel seed and lemon for flavor.
Heavy cream: sub with 3/4 cup whole milk plus 1/4 cup melted butter for similar richness, or use mascarpone thinned with milk for a richer finish. For dairy free try canned coconut cream, though the taste will change.
Pangrattato (breadcrumbs): use crushed crackers or crushed cornflakes for crunch, blitzed stale bread toasted in olive oil, or almond meal for a gluten free crunchy topping. Toast nuts first or they can taste raw.

Pro Tips

1) Roast the fennel on a single layer and dont crowd the pan, that way you get actual caramelization not steaming. Flip once halfway through and pull it out when edges are golden but the center still has a little bite, it will soften more when mixed into the sauce. Save plenty of fronds for garnish, they add brightness.

2) For the pangrattato, keep the heat medium low and add the garlic near the end so it flavors the crumbs without going bitter. If your crumbs brown too fast, lower the heat and add a splash of olive oil, they should be crisp and nutty not burnt.

3) Use the reserved pasta water freely to loosen the cream sauce, add it bit by bit while tossing vigorously so the starch emulsion makes the sauce glossy. If the cream seems too thin, simmer gently till it thickens a little before adding pasta, dont boil hard or the dairy might separate.

4) Taste as you go, Parmesan and kosher salt can make this salty fast, so add lemon juice at the end to brighten instead of more salt. Sprinkle the pangrattato right before serving so it stays crunchy, and if you want extra silkiness fold in a small knob of butter off the heat.

Pasta With Roasted Fennel And Lemon Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I combined sweet roasted fennel with a hint of lemon and crunchy pangrattato in a rich creamy linguine I call Roasted Fennel Pasta, an unexpected vegetarian pairing.

Servings

servings

Calories

892

kcal

Equipment: 1. Rimmed baking sheet (for roasting the fennel, line with foil or parchment if you want)
2. Large pot for boiling the pasta
3. Large skillet or frying pan for the cream sauce and tossing the linguine
4. Small skillet for the pangrattato
5. Colander or strainer to drain the pasta
6. Chef knife and cutting board for trimming and slicing fennel, chopping shallot and parsley
7. Tongs or a pasta fork to toss and serve the pasta
8. Microplane or zester and a fine grater for lemon zest and Parmesan
9. Measuring cups and spoons plus a wooden spoon or silicone spatula for stirring

Ingredients

400 g linguine (about 14 oz)
2 medium fennel bulbs about 500 g, plus fennel fronds
3 to 4 tablespoons extra virgin olive oil, divided
1 cup plain breadcrumbs or panko (for pangrattato)
2 cloves garlic, minced
1 small shallot, finely chopped
1 cup heavy cream 240 ml
1/2 cup freshly grated Parmesan cheese about 50 g
1 tablespoon unsalted butter
1 large lemon, zested and juiced (about 2 tablespoons juice)
1/4 teaspoon red pepper flakes optional
1/4 cup fresh parsley, chopped
Kosher salt 1 tablespoon
Freshly ground black pepper 1/2 teaspoon

Directions

Preheat oven to 220 C (425 F). Trim fennel bulbs, slice into 1 cm thick wedges, toss with about 2 tablespoons olive oil, a pinch of the kosher salt and 1/4 teaspoon black pepper, spread on a rimmed sheet and roast until soft and caramelized, about 25 to 30 minutes. Save some fronds for garnish.
While fennel roasts, make the pangrattato: heat 1 tablespoon olive oil in a skillet over medium, add 1 cup breadcrumbs or panko, 1 minced garlic clove and a pinch of red pepper flakes if using, toss until golden and crisp, then season with a little kosher salt and set aside on a plate.
Bring a large pot of water to a boil, add the full tablespoon of kosher salt (yes, put it in), then add 400 g linguine and cook until just al dente per package directions. Before draining, reserve about 1 cup pasta water, then drain the pasta.
In a large skillet over medium heat melt 1 tablespoon unsalted butter with the remaining olive oil (about 1 tablespoon), add the finely chopped shallot and the second minced garlic clove, sweat until fragrant and translucent, about 2 minutes — don’t let the garlic brown.
Pour in 1 cup heavy cream and bring to a gentle simmer, stir in the 1/2 cup grated Parmesan until melted and the sauce thickens slightly. Add lemon zest and about 2 tablespoons lemon juice, and taste for salt, adding more if needed; stir in 1/2 teaspoon freshly ground black pepper.
Add the roasted fennel to the sauce and toss to combine, then add the drained linguine to the pan. Toss vigorously, adding reserved pasta water a little at a time to loosen the sauce and coat the pasta silky — don’t be shy with the water, it’s magic.
Stir in most of the chopped parsley (save a little for garnish), adjust seasoning if needed, then remove from heat. If you want extra richness fold a tiny knob more butter in at the end.
Plate the pasta, sprinkle the pangrattato over each serving for that salty crunch, finish with remaining parsley and fennel fronds, a little extra lemon zest if you like, and more grated Parmesan. Serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.