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Fettuccine & Roasted Fennel
with Whipped Ricotta & Garlic Breadcrumbs
35 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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Plant-Forward
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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2 Servings
- Est. 770 Cals/serving
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Fettuccine gets a few seasonal, sophisticated lifts in this recipe. We’re tossing the pasta with roasted fennel and green olives, and serving it all over whipped ricotta—simply ricotta whisked until delightfully fluffy.
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1
Prepare & roast the fennel:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard any stems from the fennel. Halve the fennel lengthwise; cut out and discard the core, then thinly slice. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, stirring halfway through, 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the ingredients & make the whipped ricotta:
While the fennel roasts, peel and finely chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, vigorously whisk together the ricotta, the juice of 2 lemon wedges, and a drizzle of olive oil until lighter in texture and thoroughly combined. Season with salt and pepper to taste.
3
Make the garlic breadcrumbs:
While the fennel continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
4
Cook the pasta:
While the breadcrumbs cook, add the pasta to the pot of boiling water and cook 9 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish & serve your dish:
To the pot of cooked pasta, add the butter, roasted fennel, chopped olives, lemon zest, the juice of the remaining lemon wedges, half the reserved pasta cooking water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the quark until combined. Season with salt and pepper to taste. Divide the whipped ricotta between 2 dishes; spread into an even layer. Top with the finished pasta. Garnish with the garlic breadcrumbs. Enjoy!
1
Prepare & roast the fennel:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard any stems from the fennel. Halve the fennel lengthwise; cut out and discard the core, then thinly slice. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, stirring halfway through, 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the ingredients & make the whipped ricotta:
While the fennel roasts, peel and finely chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, vigorously whisk together the ricotta, the juice of 2 lemon wedges, and a drizzle of olive oil until lighter in texture and thoroughly combined. Season with salt and pepper to taste.
3
Make the garlic breadcrumbs:
While the fennel continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
4
Cook the pasta:
While the breadcrumbs cook, add the pasta to the pot of boiling water and cook 9 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish & serve your dish:
To the pot of cooked pasta, add the butter, roasted fennel, chopped olives, lemon zest, the juice of the remaining lemon wedges, half the reserved pasta cooking water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the quark until combined. Season with salt and pepper to taste. Divide the whipped ricotta between 2 dishes; spread into an even layer. Top with the finished pasta. Garnish with the garlic breadcrumbs. Enjoy!
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