Pasta con Finocchi

Pasta con Finocchi is a delightful vegan Italian dish that features tender pasta tossed with sautéed fennel, garlic, and a hint of lemon for brightness. This comforting meal is not only flavorful but also brings a unique sweetness from the fennel, making it a perfect light lunch.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Fennel bulb - 1 medium (about 250 grams)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Vegetable broth - 100 ml
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
2. While the pasta is cooking, prepare the fennel by removing the fronds and slicing the bulb thinly.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced fennel and sauté for about 5-7 minutes until it becomes tender and starts to caramelize.
4. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, being careful not to burn the garlic.
5. Pour in the vegetable broth and lemon juice, stirring to combine. Let it simmer for another 2-3 minutes.
6. Add the drained pasta to the skillet, tossing to combine with the fennel mixture. If the pasta seems dry, add some reserved pasta cooking water as needed.
7. Season with salt and black pepper to taste. Remove from heat and stir in the chopped parsley.
8. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 370
• Protein: 10 g
• Carbs: 66 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Fennel is high in fiber, aiding digestive health.
• Rich in antioxidants, fennel can help reduce inflammation in the body.
• Olive oil provides healthy fats that support heart health.

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