Pasta with Fennel and Orange

Pasta with Fennel and Orange is a delightful vegan Moroccan dish that combines the sweetness of orange with the aromatic flavor of fennel, creating a unique and refreshing pasta experience. Perfect for a light dinner, this dish is both nourishing and vibrant, showcasing the essence of Moroccan cuisine.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Fennel bulb - 1 medium, thinly sliced
• Orange - 1 large, zested and juiced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Chili flakes - 1/4 teaspoon (adjust to taste)
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced fennel and sauté for about 5 minutes until it starts to soften.
3. Add the minced garlic, cumin seeds, coriander powder, and chili flakes to the skillet. Sauté for another 2-3 minutes until fragrant.
4. Pour in the orange juice and add the orange zest, stirring to combine. Simmer for 2 minutes to allow the flavors to meld.
5. Add the cooked pasta to the skillet, tossing to coat in the fennel and orange mixture. If needed, add reserved pasta water a little at a time to achieve desired consistency.
6. Season with salt and black pepper to taste. Remove from heat and stir in the chopped parsley before serving.

Nutrition

• Calories: 410
• Protein: 10 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Fennel is rich in antioxidants and helps with digestion.
• Oranges provide a high dose of vitamin C and support immune function.

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