Fennel and Onion Spaghetti
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 lb spaghetti
- 3 tablespoons extra virgin olive oil
- 1 large fennel bulb, cored and thinly sliced- some fronds reserved for garnish
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 3 tablespoons fresh thyme
- 1 tablespoon lemon peel, finely grated
- 1⁄2 cup dry white wine
- 1⁄4 cup fresh parsley, chopped
- 2 heads Belgian endive, thinly sliced
- parmigiano-reggiano cheese
- 1⁄4 pine nuts, toasted
- salt and pepper, to taste
directions
- Bring large pot of water to a boil. Salt and add pasta. Cook til al dente according to pkg directions. Drain, reserving a ladle full of the pasta water.
- While pasta cooks, in a lg skillet, heat the oil over medium heat. Add fennel and onion and cook til softened, about 20 minute Add garlic, thyme, and lemon peel, and cook 3 minute Stir in wine and parsley and cook for 1 minute.
- Stir in pasta and enough of reserved pasta water to moisten as desired. Stir in endive; season with salt and pepper. Top with cheese and pine nuts.
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RECIPE SUBMITTED BY
I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.