1-2 medium fennel bulbs, quartered and sliced very thinly (about 1 cup)
3 Tbsp fresh lemon juice
Zest from one lemon
½ cup white wine
⅓ cup garlic scapes or 2 cloves garlic, minced
4 oz fettucine
⅓ cup fennel fronds, finely chopped
1-2 oz Parmesan cheese or other hard cheese for grating
Salt and black pepper, to taste
Instructions
In a large sauté pan, melt the butter over medium heat. When the butter sizzles, add thinly sliced fennel. Sauté for 10-15 minutes, stirring occasionally, or until the fennel softens and starts to brown a little bit. Add lemon juice, lemon zest and white wine. Allow the fennel mixture to simmer until almost all of the liquid is gone and the fennel is soft and golden in color.
While the fennel is cooking, heat a pot of salted water and cook the fettucine according to package instructions until is al dente. Drain in a colander and set aside in a warm place.
When the liquid in the fennel mixture is almost gone, add the garlic and cooked fettucine to the pan and stir to combine. Add the fennel fronds and season with salt and pepper. Cook for just a few minutes to make sure the pasta is hot. Grate the cheese into the pasta and toss it so the cheese starts melting. Serve the pasta hot with more cheese grated on top at the table.
Notes
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