Zesty Lemon-Fennel Pasta

Zesty Lemon-Fennel Pasta

30 mins
easy
2 servings

A vibrant and flavorful pasta dish featuring fresh fennel, juicy tomatoes, and a bright lemon-butter sauce. Perfect for a weeknight dinner or a special occasion.

ItalianPastaSummer

Equipment Needed

  • Cutting board
  • Large Pot
  • Large Skillet

Ingredients

  • 0.50 mediumFennel(Trimmed and thinly sliced)
  • 2.00 clovesGarlic(Minced)
  • 10.00 mediumCherry Tomatoes(Halved)
  • 50.00 gramsArugula(Freshly washed)
  • 50.00 gramsParmesan Cheese(Grated)
  • 200.00 gramsOrecchiette Pasta(Dried)
  • 2.00 tablespoonsOlive Oil
  • 0.25 teaspoonSalt
  • 0.25 teaspoonSugar(For balance)
  • 1.00 lemonLemon Juice(Freshly squeezed)
  • 1.00 lemonLemon Zest
  • 25.00 gramsButter(Cold, cubed)

Instructions

1

Prepare the fennel by trimming and slicing it thinly. Mince the garlic and halve the cherry tomatoes.

Estimated time: 5 minutes

2

Wash and prepare the arugula and grate the parmesan cheese.

Estimated time: 3 minutes

3

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.

Estimated time: 10 minutes

4

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the fennel and sauté until softened.

Estimated time: 5 minutes

5

Add the garlic and cherry tomatoes to the skillet. Season with salt and sugar.

Estimated time: 3 minutes

6

Reserve about 1/2 cup of the pasta water before draining the pasta. Add the reserved pasta water to the skillet with the vegetables.

Estimated time: 2 minutes

7

Stir in the lemon zest and juice. Cook for 1-2 minutes, allowing the sauce to thicken slightly.

Estimated time: 3 minutes

8

Drain the pasta and add it to the skillet with the vegetables. Toss to coat.

Estimated time: 2 minutes

9

Stir in the butter and parmesan cheese until melted and combined.

Estimated time: 2 minutes

10

Add the arugula and toss gently to combine. Serve immediately.

Estimated time: 2 minutes