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Fettuccine With Fennel and Lemon
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5:30 Challenge / 5 ingredients / 30 minutes
Robynn Floyd of Atlanta shares a recipe inspired by a recent trip to Italy, where she dined on simple, flavorful food. There, as in this recipe, the ingredients speak for themselves and reflect what is in the market. In this dish, adapted from the cookbook “Local Flavors” by Deborah Madison (Broadway, $26), fettuccine combines with a mixture of braised fennel -- an aniselike bulb -- garlic and lemon. Use olive oil for more flavor.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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3/4 pound fettuccine
2 fennel bulbs
2 garlic cloves, minced
1 lemon, zested and juiced, divided
1/3 cup Parmigiano-Reggiano cheese, or to taste
Instructions:
Prepare fettuccine according to package directions. Reserve 1/4 cup cooking water before draining.
Trim any bruises from the outer layer of the fennel, quarter and slice very thinly, preferably using a mandoline. Reserve 2 tablespoons fronds.
In a well-oiled large skillet over high heat, sauté sliced fennel for 5 to 7 minutes, or until lightly golden. Add garlic and sauté for 1 minute. Season with salt and freshly ground pepper. Add lemon juice and stir well to combine. Add 1 cup water. Reduce heat and simmer, covered, until liquid has evaporated, about 5 to 10 minutes. Add another 1/4 cup water and continue cooking until the fennel is soft, about 5 minutes. Add drained pasta and lemon zest and stir well to combine. If too dry, add reserved pasta water, a tablespoon at a time. Season generously with salt and pepper. Sprinkle with cheese and reserved fronds.
Trim any bruises from the outer layer of the fennel, quarter and slice very thinly, preferably using a mandoline. Reserve 2 tablespoons fronds.
In a well-oiled large skillet over high heat, sauté sliced fennel for 5 to 7 minutes, or until lightly golden. Add garlic and sauté for 1 minute. Season with salt and freshly ground pepper. Add lemon juice and stir well to combine. Add 1 cup water. Reduce heat and simmer, covered, until liquid has evaporated, about 5 to 10 minutes. Add another 1/4 cup water and continue cooking until the fennel is soft, about 5 minutes. Add drained pasta and lemon zest and stir well to combine. If too dry, add reserved pasta water, a tablespoon at a time. Season generously with salt and pepper. Sprinkle with cheese and reserved fronds.
Notes:
To make the meal: green salad and crusty bread
Take the 5:30 Challenge. If you have a great-tasting main dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient list.) Send recipes to 5:30 Challenge, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta GA 30303. Or by e-mail to fivethirty@ajc.com.
Take the 5:30 Challenge. If you have a great-tasting main dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient list.) Send recipes to 5:30 Challenge, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta GA 30303. Or by e-mail to fivethirty@ajc.com.
Nutrition:
Per serving: 448 calories (percent of calories from fat, 21), 15 grams protein, 74 grams carbohydrates, 6 grams fiber, 10 grams fat (2 grams saturated), 5 milligrams cholesterol, 192 milligrams sodium.
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