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

Roasted Fennel Pasta Recipe with Ricotta

Course: Pasta
Cuisine: Italian
Keyword: fennel pasta, ricotta pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 865 kcal

This 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. 

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Ingredients

  • 10 Ounces Fresh Linguine
  • 1 Fennel Bulb
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Butter
  • cup Part-Skim Ricotta Cheese
  • 3 cloves Garlic minced
  • 1 Lemon zested and quartered
  • ¼ cup chopped parsley
  • 1 Shallot minced
  • ¼ Cup Breadcrumbs
  • Salt and Pepper

Instructions

  1. Preheat the oven to 450°F.
  2. Heat a medium pot of salted water to boiling on high.
  3. 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 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.
  4. While the fennel roasts, combine the ricotta cheese and the juice of 2 lemon wedges; season with salt and pepper to taste.
  5. 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.
  6. In the now clean skillet, combine lemon zest, juice of remaining two lemon wedges, ½ cup water, and 2 tablespoons olive oil; heat to boiling on high heat and stir to combine. Remove from heat.
  7. Boil the pasta until just short of al dente. Reserving ¼ 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.
  8. 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.
Nutrition Facts
Roasted Fennel Pasta Recipe with Ricotta
Amount Per Serving
Calories 865 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g63%
Cholesterol 42mg14%
Sodium 322mg14%
Potassium 1012mg29%
Carbohydrates 134g45%
Fiber 10g42%
Sugar 7g8%
Protein 27g54%
Vitamin A 665IU13%
Vitamin C 45mg55%
Calcium 246mg25%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.