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Roasted Fennel Pasta with Ricotta

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Posted by:

Erin Lynch

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Updated:

May 7, 2025

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4.91 from 22 votes

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Roasted fennel pasta pinterest image.

This Roasted Fennel Pasta recipe features fresh linguine tossed in a light lemon sauce with roasted fennel. It’s topped with dollop of ricotta cheese for extra richness.

Overhead close up of bowl of fennel pasta topped with ricotta and breadcrumbs.

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Table of Contents

  • Ingredient Notes
  • How to Cut Fennel
  • How to Make the Pasta
  • How to Make Ahead + Store
  • What to Serve with It
  • Erin’s wine pairings
  • Full Recipe

Baking fennel at a high heat gives it a nutty, caramelized flavor. A perfect compliment to the zesty lemon sauce that we’re tossing it with and serving over fresh linguini, topped with toasted breadcrumbs and a dollop of ricotta cheese.

Yep… Yum.

Crunchy, creamy, tangy. Plus, we’re garnishing it with the fennel fronds. The frilly little leaves, that look like dill, growing off the stocks of the fennel.

Yep, fennel comes with its own garnish, how cool is that?

I’m may just be in food love with this dish… And fennel. I love fennel, lots and lots of fennel.

Reader

Love



5 stars
This recipe is exquisite! I’ve made it twice so far and my husband and I are always blown away by the incredible flavors and textures! I didn’t have ricotta so I made my own cashew cream and it was still 5 stars!

–

Tina
Two bowls of fennel pasta.

Ingredient Notes

  • Pasta – I used linguine. However, you could also use spaghetti, bucatini or any other favorite pasta shape.
  • Fresh Fennel – Aka anise. See my tips below on how to cut fennel.
  • Butter + Olive Oil
  • Ricotta Cheese – Part-skim or full fat will work here.
  • Garlic + Shallot
  • Lemon
  • Fresh Parsley
  • Breadcrumbs – Don’t have breadcrumbs on hand? You can also grind up some croutons.
  • Salt + Pepper
3 fennel bulbs on counter.

How to Cut Fennel

  1. Trim off the fennel stalks to where they connect to the bulb.  Save the leafy fronds for garnish.
  2. Cut the bulb in half and trim the root end.
  3. Cut the halves into quarters.
  4. Cut each quarter at an angle to remove the core.
  5. Starting at the top of the bulb and working towards the root, slice the fennel into strips.

How to Make the Pasta

  1. Roast the Fennel: Preheat your oven to 450-degrees. Place the sliced fennel on a sheet pan, drizzle with olive oil and season with salt and pepper; toss thoroughly to coat. Arrange in a single layer and roast until tender + golden.
  2. Make the Ricotta Mixture: While the fennel roasts, combine the ricotta cheese and the juice of 1/2 the lemon; season with salt and pepper to taste.
  3. Boil the Pasta: Bring a pot of salted water to boiling on high heat. Boil the pasta until just short of al dente.
  4. Make the Toasted Breadcrumbs: Melt the butter in a large skillet. Add garlic, shallot and parsley. Cook until fragrant. Add the breadcrumbs and toast until browned. Season with salt and pepper to taste.
  5. Make the Sauce: Combine lemon zest, lemon juice, water, and olive oil in a skillet. Heat to boiling on high heat and stir to combine. Remove from the heat.
  6. Toss it all Together: Reserving ¼ cup of the pasta water, drain the pasta and add it to the skillet of sauce. Add the roasted fennel, fennel fronds and reserved cooking water. Cook until the pasta is well coated in the sauce.
  7. Enjoy: Top the pasta with the breadcrumb mixture, a dollop of the ricotta mixture, and remaining chopped parsley. Enjoy!

How to Make Ahead + Store

This fennel pasta is best served immediately. Keep any leftovers covered in the fridge up to 3 days. 

Overhead shot of fennel pasta in white bowl topped with ricotta, parsley and lemon wedges.

What to Serve with It

  • Arugula Salad
  • Garlic Bread
  • Radicchio Salad with Olives & Parmesan
  • Kale Caesar Salad
  • Cherry Tomato Salad with Roasted Lemons
  • Fennel and Chickpea Salad
  • Shaved Brussel Sprout Salad with Mustard & Parmesan
  • More → 40+ EASY sides for pasta.
  • More → the BEST Italian desserts.

Erin’s wine pairings

  • Sauvignon Blanc pairs very nicely with the lemon flavors and grassy notes of the fennel.
  • Pinot Gris is another great match – With bright acidity and notes of citrus, it’ll pair well with the rich breadcrumbs and ricotta topping.
  • Dry Riesling – My go to food-friendly wine. It’s light sweetness will echo the flavors in the roasted fennel, yet not overpower this delicate dish.
  • More → the BEST wines with pasta.

More Ricotta Recipes

  • Ricotta Toast with Blackberries & Honey
  • Crostini Lasagna Appetizer
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  • More → 25+ recipes that use ricotta cheese

More Fennel Recipes

  • Shaved Fennel and Celery Salad
  • Sausage & Fennel Ragout
  • Braised Fennel
  • Duck & Fennel Cassoulet
  • Fennel and Chickpea Salad
  • More → 30+ fennel recipes to check out!
Overhead shot of fennel pasta in white bowl topped with ricotta, parsley and lemon wedges.

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Love the flavor of fennel? Here’s 30+ more fennel bulb recipes to check out!

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Overhead close up of bowl of fennel pasta topped with ricotta and breadcrumbs.

Full Recipe

Fennel Pasta

This Roasted Fennel Pasta recipe features fresh linguini tossed in a light lemon sauce with roasted fennel. It's topped with dollop of ricotta cheese for extra richness. 
4.91 from 22 votes
Print Pin
Serves 4 servings
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins

Ingredients

  • 1 pound linguine (or other pasta like spaghetti or bucatini)
  • 2 bulbs fennel
  • 4 Tablespoons extra virgin olive oil (divided )
  • 4 Tablespoons butter
  • 2/3 cup ricotta cheese (part skim or full fat)
  • 6 cloves garlic (minced)
  • 2 lemons (zested and halved )
  • 1/2 cup fresh parsley (chopped )
  • 2 shallots (minced)
  • 1/2 cup breadcrumbs
  • Salt and Pepper

Instructions

  • Preheat the oven to 450°F.
  • Heat a large pot of salted water to boiling on high.
  • Pick off and mince a few of the fennel fronds. Cut off and discard the fennel stems. Halve and core the fennel bulb; slice into ½-inch-thick strips. Place the sliced fennel on a sheet pan, drizzle with 2 TBSP olive oil and season with salt and pepper; toss thoroughly to coat. Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden.
  • While the fennel roasts, combine the ricotta cheese and the juice of one lemon half; season with salt and pepper to taste.
  • In a large skillet, melt butter over medium heat. Add garlic, shallot and half the parsley. Cook until fragrant and softened. Add the breadcrumbs and toast over medium heat, until browned. Season with salt and pepper to taste, and transfer to a small bowl. Wipe out the pan.
  • In the now clean skillet, combine lemon zest, juice of 1 lemon half, 1 cup water, and remaining 2 TBSP olive oil; heat to boiling on high heat and stir to combine. Remove from heat.
  • Boil the pasta until just short of al dente. Reserving 1/2 cup of the pasta cooking water, drain the pasta and add it to the skillet of sauce. Add the roasted fennel, minced fennel fronds and reserved cooking water. Cook on medium-high, stirring occasionally, until the pasta is well coated in the sauce.
  • Remove from heat and season with salt and pepper, to taste, top with breadcrumb mixture, a dollop of the ricotta mixture, and remaining chopped parsley. Chop the remaining lemon halves into wedges and serve with the pasta. Enjoy!

Notes

How to Cut Fennel
  1. Trim off the fennel stalks to where they connect to the bulb.  Save the leafy fronds for garnish.
  2. Cut the bulb in half and trim the root end.
  3. Cut the halves into quarters.
  4. Cut each quarter at an angle to remove the core.
  5. Starting at the top of the bulb and working towards the root, slice the fennel into strips.
How to Make Ahead + Store
  • This fennel pasta is best served immediately. Keep any leftovers covered in the fridge up to 3 days. 

Nutrition

Calories: 865kcal | Carbohydrates: 134g | Protein: 27g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 322mg | Potassium: 1012mg | Fiber: 10g | Sugar: 7g | Vitamin A: 665IU | Vitamin C: 45mg | Calcium: 246mg | Iron: 4mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This recipe was originally posted in 2015. It was updated in 2019 to update the photographs, and again in 2023 to add new content content. The roasted fennel pasta recipe remains the same. Enjoy! 

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4.91 from 22 votes (14 ratings without comment)

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42 responses

  1. Catherine
    October 29, 2015

    Yum, this recipe sounds delish. I love lemon in pasta too. And your photos make this look to die for!

    Reply
    1. Erin
      October 29, 2015

      Thanks Catherine!

      Reply
  2. Meredith {MarthaChartreuse}
    October 29, 2015

    I keep reading recipes including fennel. Perhaps it will be the kale or pork belly of 2016!

    Reply
    1. Erin
      October 29, 2015

      Meredith – At IFBC this year, they said that Cauliflower is going to be the Kale of 2016 – But I think it should be fennel!

      Reply
  3. Erin
    October 29, 2015

    I have to say I’m not usually a fennel fan. Pickled fennel has been growing on me though. And this pasta dish looks incredible so I would probably put my licorice feelings aside to try it!

    Reply
    1. Erin
      October 29, 2015

      Erin – I’ve never heard of pickled fennel – That sounds SO good! I need to find some!

      Reply
  4. Rachel Lloyd
    October 29, 2015

    I’ve also never cooked with fennel as some of the commenters above me said, but I’ve ordered dishes in restaurants and always loved the flavor. These pictures are beautiful and make me want to try it! Guess its time to cook with something new!

    Reply
    1. Erin
      October 29, 2015

      Ooohhh – You should definitely try cooking with it this fall Rachel! Love it!

      Reply
  5. Sarah @ Will Run for Pasta
    October 29, 2015

    I love fennel, especially roasted, and I’m one of those who hates black licorice so it seems a bit odd. This dish sounds so good, but I’m ways up for pasta! 🙂

    Reply
    1. Erin
      October 29, 2015

      I think it’s a bit misleading to say that it has a licorice flavor, but there’s really no other way to describe it I guess. SO good though!

      Reply
  6. Marlynn @ UrbanBlissLife
    October 30, 2015

    YUM!! I am not normally a fennel fan either, but that’s mainly because of the texture. I love the flavor it can add to pasta dishes, and your recipe sounds divine!

    Reply
    1. Erin
      November 2, 2015

      Thank you Marlynn! It’s really got a great flavor that can’t be matched by anything else…

      Reply
  7. Salvatore Presti
    November 1, 2015

    I am a fennel addict and cook with it a lot. I had to make a conscious effort to not use it too much on my blog since I already have a couple of posts with it! The licorice flavor really tones down when it’s cooked, but I like it raw, anyway.

    Reply
    1. Erin
      November 2, 2015

      I agree on all of those points Salvatore! At first I was a bit timid to eat it raw, but it’s delicious that way as well! This is my third fennel post on the blog in a little over a year – We can be addicts together!

      Reply
  8. Kristina
    November 2, 2015

    I LOVE the flavor of roasted fennel – this pasta sounds amazing!

    Reply
    1. Erin
      November 2, 2015

      Thanks Kristina! I’m a huge fennel fan too! I can’t get enough of it!!!

      Reply
  9. Crystal
    February 21, 2016

    I’ve never tried fennel though I don’t know why because I love licorice. Can’t wait to try this recipe!! Thanks so much 🙂

    Reply
    1. Erin
      February 22, 2016

      Of course Crystal! I hope you love it. I also love this Sausage & Fennel Ragout, and this Fennel & Celery Salad, both featuring fennel.

      Reply
  10. Heather
    March 10, 2016

    I’m such a timid cook– in step 5, what do you do with the breadcrumbs and cooked garlic, shallot and parsley after you wipe the pan? When does it get added back? And is the other half of the parsley for garnish?

    Reply
    1. Erin
      March 10, 2016

      Hi Heather. I’ve revised the recipe to be a bit more clear. Thanks for catching this! Once the breadcrumbs are cooked, set them aside in a small bowl. After the pasta is cooked together with the sauce, you’ll top the bowls of pasta with the breadcrumb mixture, the remaining half of the parsley, and a dollop of ricotta. Hope this helps. Please feel free to let me know if you have questions. I’d LOVE to hear how you like it!

      Reply
  11. Fran
    January 30, 2017

    I cooked this dish today, just one word YUM!

    Reply
    1. Erin
      January 31, 2017

      So glad you enjoyed this Fran!

      Reply
  12. Anna
    December 23, 2017

    I reduced lemon in the half than original recipe. Still the only ingredient you cat taste was lemon. Fennel after roasting has no taste at all . Some kind of roasted vegetable. You can roast anything to get the same result. So much effort. Very disappointed..

    Reply
  13. Mel
    March 13, 2018

    5 stars
    Very tasty! I ended up not being able to find fresh linguini at my grocery store, so had to eye ball with the dry and from the packet linguini, but loved it! Also, my grocery store was out of fresh parsley so I had to use parsley from a tube. However, I will be making it again with hopefully more of the correct ingredients! Thanks for sharing! And this was my first time making or eating fennel (to my knowledge)! I came across this recipe in a search for a vegetarian friendly fennel recipe after buying some at my local farmer’s market.

    Reply
    1. Erin
      March 13, 2018

      I’m so glad that you liked it Mel – It sounds like your substitutions worked just fine! I love using fennel in cooking and even raw in salads.

      Reply
  14. Shennae
    July 15, 2018

    i wanted to suggest using Nuttelex or Earth Balance instead of butter and maybe silken firm tofu instead of ricotta (it’s nice and squishy but crumbly like ricotta).

    Reply
  15. Patsy
    March 18, 2019

    5 stars
    It’s so good. I can’ t wait to make it for my family and friends.

    Reply
  16. Lauren
    March 18, 2019

    5 stars
    Just made this recipe tonight. So, so, so good!!! I used full fat ricotta cheese because the taste is just so much more worth it than the low fat varieties. I also used two fennel bulbs, so our ratio of fennel to pasta was much higher (we love fennel in our house). Even my 2.5 year old was a fan (which was a nice and welcome surprise). Thank you for the recipe! Will be added to our regular menu!

    Reply
    1. Erin
      March 20, 2019

      I’m so glad you liked it! I’m with you, I’m a total fennel fan too! I may take your suggestion and up the fennel ratio next time!

      Reply
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    May 7, 2020

    […] Roasted Fennel Pasta With Ricotta  […]

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  18. Marlee Keenan
    August 12, 2020

    5 stars
    This was absolutely delicious! I subbed 1/2 cup of water for 1/2 cup of white wine when heating the lemon zest, juice and olive oil. Will share and make again! This is the first time I cook with fennel. I’m now obsessed!

    Reply
    1. Erin
      August 18, 2020

      Isn’t it the best?! I’m a huge fennel fan.

      Reply
  19. Chloe Bowers
    October 20, 2020

    5 stars
    I love it when I’m tooling around for a recipe to use up particular ingredients I have and I find the perfect one. I just happened to have everything required in the fridge, plus beautiful bunches of parsley in my garden. Serendipity. This was delicious! I didn’t change much, just subbed regular old spaghetti for the linguini and probably used more lemon and fennel than called for. Thank you for the recipe!

    Reply
    1. Erin
      October 20, 2020

      I’m so happy you liked it Chloe!

      Reply
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    […] 6. Roasted Fennel Pasta […]

    Reply
  21. Tina
    May 21, 2021

    5 stars
    This recipe is exquisite! I’ve made it twice so far and my husband and I are always blown away by the incredible flavors and textures! I didn’t have ricotta so I made my own cashew cream and it was still 5 stars!

    Reply
    1. Erin
      May 21, 2021

      Thank you Tina!

      Reply
  22. Karen
    April 26, 2023

    3 stars
    We struggled with the directions. I suggest printing out ahead of time. So many ads on this blog the recipe jumped around while trying to cook. The lemon did over power the recipe. It seems like you used a whole lemon plus the zest was strong . It was also dry with just the little liquid. I also put the dollops on the whole bowl. Did you mean take your pasta serving and then use the dollops? We mixed it all together. We just used dry linguini for that’s what hubby came home with from the store. I would try again with less lemon and somehow add some wine or more butter and/or olive oil to make more of a sauce. Possibly add baby shrimp so the seafood doesn’t take from the taste. I used too many bowls as it was so we put all the pasta with the reserved liquid and mixed in the pot we cooked the pasta. I attached our picture.

    Reply
  23. Bilo5705
    July 8, 2024

    Fabulous recipe! Perfect as written. Great as leftovers too. A definite “do again” with chicken/fish. Huge hit with guests. Thanks for the inspiration. I made the sauce with some Sicilian lemon tagliatelle I found at Home Goods. To die for!

    Reply
  24. Easy Braised Fennel Recipe – Platings + Pairings – finance-strategies.online
    January 22, 2025

    […] fennel or already in love with it thanks to my Shaved Fennel Celery Salad, Fennel Chickpeas Salad, Roasted Fennel Pasta, or any of these Easy Fennel Bulb Recipes, this recipe for braised fennel will make you adore it […]

    Reply
  25. Miska
    March 22, 2025

    5 stars
    Excellent!

    Reply
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    […] This Roasted Fennel Pasta recipe features fresh linguine tossed in a light lemon sauce with roasted fennel. It’s topped with dollop of ricotta cheese for extra richness. Get the recipe. […]

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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