Lemon and fennel pasta
Lemon and fennel are a match made in heaven. Try this delicious, zingy pasta dish for a tasty dinner that’s ready in under 30 minutes.
Servings 4 people
Calories 381kcal
Equipment
- Frying pan x 2
- Garlic crusher
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic crushed
- 1 fennel chopped (fronds reserved and finely chopped)
- 1 lemon juiced and zested
- 2 tablespoons flat leaf parsley finely chopped
- Salt and pepper to taste
- 300 g dried pasta
- 30 g pumpkin seeds
To serve
- Vegan Parmesan-style cheese optional
- Salad
Instructions
- Put a large pot of salted water on to boil.
- Heat 1 tablespoon of olive oil in a non-stick frying pan.
- Add the crushed garlic and fry for a minute until starting to soften.
- Add the chopped fennel and fry for 10-15 minutes, stirring often, over a medium heat.
- Meanwhile add the pasta to the pan of boiling water and cook for 10-12 minutes (or less if you’re using small shapes) until cooked to your taste. Drain and set aside.
- When the fennel is soft add the juice and zest of a lemon, the chopped parsley and salt and pepper to taste. If you have any fennel fronds left over finely chop them and add them to the pan as well.
- Lightly toast the pumpkin seeds on a dry frying pan.
- Mix the fennel with the cooked pasta and top with the pumpkin seeds.
- Serve with vegan grated parmesan style cheese and salad.
Notes
- Nutritional information is approximate and is intended as a guide only.
- The nutritional information does not include the serving suggestions.
Nutrition
Calories: 381kcal | Carbohydrates: 64g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 38mg | Potassium: 528mg | Fiber: 6g | Sugar: 3g | Vitamin A: 254IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 2mg