Pasta with stir-fried fennel

Pasta with stir-fried fennel

Total: 20 min. | Active: 20 min.
vegetarian, lactose-free
Nutritional value / person: 782 kcal
, Fat: 20 g
, Carbohydrate: 126 g
, Protein: 22 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta

300 g fresh pasta (e.g. Tagliatelle)
salted water, boiling

Breadcrumbs

1 tbsp olive oil
2 garlic cloves, squeezed
4 tbsp panko breadcrumbs or regular breadcrumbs

Fennel

2 tbsp olive oil
1 fennel, thinly sliced
1 organic lemon, grated zest and the juice
¼ tsp salt
a little pepper
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How it's done

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Pasta

Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pasta.

Breadcrumbs

Heat the oil in a frying pan, add the garlic, sauté briefly. Add the breadcrumbs, toast for approx. 3 mins., remove and set aside.

Fennel

Heat the oil in the same frying pan, add the fennel, stir fry for approx. 10 mins. Add the lemon zest and juice, season, simmer for approx. 1 min. Add the pasta and reserved cooking water, mix and heat gently. Mix in the reserved breadcrumbs.

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