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Fast and Easy Dinner: Fennel-and-Onion Spaghetti

Fast & Easy Dinner: Fennel-and-Onion Spaghetti

When short on time, I can't deny the appeal of an easy, flavor-packed pasta dish. Since I'm also a fan of fennel, pine nuts, and Parmigiano-Reggiano, this is on the top of my to-make list. Check out this herb-y recipe when you

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Fennel-and-Onion Spaghetti

Fennel-and-Onion Spaghetti

Fennel-and-Onion Spaghetti

Ingredients

  1. Salt and pepper
  2. 1 pound spaghetti or whole wheat spaghetti
  3. 3 tablespoons extra virgin olive oil
  4. 1 large bulb fennel, thinly sliced
  5. 1 large onion, thinly sliced
  6. 4 cloves garlic, grated or finely chopped
  7. 3 tablespoons fresh thyme leaves
  8. 1 tablespoon finely grated lemon or orange peel
  9. 1/2 cup dry white wine
  10. 1/4 cup chopped flat-leaf parsley
  11. 2 Belgian endive, thinly sliced
  12. Freshly grated Parmigiano-Reggiano cheese
  13. 1/4 cup pine nuts, toasted

Directions

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
  2. While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium heat. Add the fennel and onion and cook until softened, 20 minutes. Add the garlic, thyme and lemon peel and cook for 5 minutes. Stir in the wine and parsley and cook for 1 minute.
  3. Stir in the pasta and enough of the reserved pasta cooking water to moisten as desired. Stir in the endive; season with salt and pepper. Top with the cheese and pine nuts.

Serves 4.

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