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A cropped square image of roasted fennel pasta in a blue bowl.
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5 from 1 vote

Roasted Fennel Pasta with Lemon and Chilli

Roasted Fennel Pasta - Spaghetti pasta tossed with deliciously sweet roasted fennel, garlic, fresh red chilli and lemon zest. A simple and elegant dish that's so easy to make. Serve with a delicious chilled glass of white wine.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: pasta
Cuisine: Italian
Servings: 4 servings
Calories: 535kcal
Author: Emily Wyper

Ingredients

  • 14 oz spaghetti (400g)
  • 3 medium fennel bulbs
  • 2 cloves garlic
  • ½-1 fresh red chilli
  • ¼ cup white wine (60ml)
  • 3 tablespoons olive oil plus extra for roasting
  • Salt

Instructions

  • Pre-heat the oven to 200C (400F).
  • Cut the tops and bottoms off the fennel reserving the fronds for garnish. Cut the fennel in slices then into strips and place in a large roasting tin.
  • Drizzle the fennel with olive oil and season with a sprinkling of salt. Cover with foil and roast for 40 minutes then uncover for another 10 minutes, remove from the oven and set aside.
  • Bring a large pot of water to a boil and season well. Add the spaghetti and cook until al dente.
  • Finely chop the garlic and chilli and add it to a large frying pan with 3 tablespoons of olive oil. Saute the garlic and chilli gently for about 1 minute then add the fennel. Stir to coat it in the oil.
  • Add the wine and let it reduce by half. Add the cooked pasta and toss it in the fennel. Add 1-2 tablespoons or reserved pasta water and toss.
  • Turn off the heat and add the lemon zest, toss to coat the pasta then serve in bowls and garnish with leftover fennel fronds.

Video

Notes

  1. Quality ingredients - make sure to use good quality ingredients for the best flavour. Good quality pasta, fresh fennel bulbs (not brown or bruised) and organic unwaxed lemons.
  2. Roasting tray - use a large roasting tray so the fennel isn't crammed on top of each other.
  3. Variations to try - why not try roasting cherry tomatoes with the fennel or adding sauteed shrimp (prawns). Italian sausage would also be a nice addition.
  4. Storage and freezing - the pasta is best eaten straight away. I don't recommend freezing the finished dish but you can freeze roasted fennel to speed up the process.

Nutrition

Calories: 535kcal | Carbohydrates: 89g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 99mg | Potassium: 985mg | Fiber: 9g | Sugar: 10g | Vitamin A: 289IU | Vitamin C: 30mg | Calcium: 112mg | Iron: 3mg