Roasted Fennel and Lemon Pasta with Crispy Breadcrumbs and Chive Oil
Ready to turn dinner into a masterpiece? This roasted fennel and lemon pasta is zesty, creamy, and oh-so-satisfying! Topped with crispy breadcrumbs and drizzled with fresh chive oil, it’s a simple yet elegant meal that'll have everyone asking for seconds. Let’s get cooking!
5.0 out of 5 (2 ratings)
Prep Time
20 minutes
Cook Time
30 minutes
Servings
4 servings
Cuisine
Italian
Ingredients
- •1 pound (450g) spaghetti or linguine
- •2 medium fennel bulbs, thinly sliced
- •2 lemons, zested and juiced
- •3 cloves garlic, minced
- •1/4 cup (60ml) olive oil, plus more for drizzling
- •1/2 cup (30g) panko breadcrumbs
- •1/4 cup (30ml) chive oil (store-bought or homemade)
- •1/4 cup (10g) fresh chives, finely chopped
- •1/3 cup (20g) grated Parmesan cheese
- •Salt and black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Arrange the thinly sliced fennel bulbs on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 20-25 minutes, flipping halfway, until caramelized and tender.
- 2
While the fennel is roasting, bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- 3
In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the panko breadcrumbs and minced garlic, stirring constantly until golden and crispy, about 3-4 minutes. Remove from heat and set aside.
- 4
In a large mixing bowl, combine the lemon zest, lemon juice, and the remaining olive oil. Whisk together and season with salt and black pepper to taste.
- 5
Once the fennel is roasted, add it to the lemon and olive oil mixture in the bowl. Toss to coat.
- 6
Transfer the cooked pasta to the bowl with the fennel-lemon mixture. Add a splash of the reserved pasta water to help the sauce coat the pasta. Toss well to combine.
- 7
Divide the pasta among serving plates. Sprinkle generously with the crispy breadcrumbs, grated Parmesan cheese, and finely chopped chives.
- 8
Finish with a drizzle of chive oil over each plate for added flavor and garnish. Serve immediately and enjoy!
Nutrition Information
Calories
450 calories
Protein
12g
Carbs
66g
Fat
16g
Frequently Asked Questions
Q: Can I use a different type of pasta for this recipe?
A: Yes, you can substitute spaghetti or linguine with other long pasta like fettuccine, bucatini, or even angel hair. If you prefer short pasta, options like penne or fusilli can also work, though the texture and sauce coating may differ slightly.
Q: What can I use as a substitute for fennel?
A: If fennel is unavailable or you don’t enjoy its licorice-like flavor, you can substitute it with thinly sliced celery, leeks, or even roasted onion for a similar texture and caramelized sweetness. Keep in mind that these substitutions will alter the flavor profile of the dish.
Q: Can I make this recipe vegan?
A: Yes, you can make this recipe vegan by omitting the Parmesan cheese or replacing it with a plant-based Parmesan alternative. Additionally, ensure that the breadcrumbs you use are vegan-friendly, as some brands may contain dairy or eggs.
Q: How do I make homemade chive oil for this recipe?
A: To make homemade chive oil, blend 1/2 cup (10g) of fresh chives with 1/4 cup (60ml) of olive oil until smooth. Strain the mixture through a fine-mesh sieve or cheesecloth to remove solids, leaving behind a vibrant green, flavorful oil. Store any leftovers in an airtight container in the refrigerator for up to one week.
Q: What should I do if my breadcrumbs burn during cooking?
A: If your breadcrumbs burn, it’s likely due to the heat being too high or not stirring consistently. Start over with fresh breadcrumbs, lower the heat to medium-low, and stir constantly to ensure even toasting. Keep a close eye on them, as they can brown very quickly.
Q: Can I prepare any components of this recipe ahead of time?
A: Yes, you can roast the fennel and prepare the chive oil up to two days in advance. Store the roasted fennel in an airtight container in the refrigerator, and store the chive oil in a small jar in the fridge. Reheat the fennel gently before adding it to the pasta.
Q: What are some additional garnishes or flavor boosters for this dish?
A: You can enhance this dish with toasted pine nuts or almonds for extra crunch, a pinch of red pepper flakes for heat, or a handful of arugula or spinach for a fresh, peppery bite. If you enjoy a stronger citrus flavor, add more lemon zest or a squeeze of fresh lemon juice just before serving.
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