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Fennel-and-Onion Spaghetti

Fennel-and-Onion Spaghetti

From Rachael Ray

Fennel-and-Onion Spaghetti


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


  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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