Fresh Linguine Pasta

with Roasted Fennel & Garlic Breadcrumbs

45 MIN

2 Servings

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From the Test Kitchen

Tonight’s pasta dish marries the flavors of citrusy lemon with aromatic fennel for bright, delicious results. To bring out its subtle sweetness, we’re roasting the fennel before tossing it with fresh linguine and our lemony sauce. Castelvetrano olives (a buttery Italian variety) add pops of briny flavor, while a garnish of pan-toasted breadcrumbs creates a layer of satisfying crunch. Cool ricotta cheese—combined with a classic touch of lemon juice—provides a bit of creaminess to bring it all together.

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Nutrition

PER SERVING
Calories

800 Cals (est.)

fresh

ingredients

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tips & techniques

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instructions

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then thinly slice. Peel and mince the garlic. Using a peeler, remove the yellow lemon rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop the olives.

2 Roast the fennel:

Place the fennel on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Make the garlic breadcrumbs:

Once the fennel has roasted for about 10 minutes, in a large, high-sided pan, heat the butter on medium until melted. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the breadcrumbs; cook, stirring frequently, 30 seconds to 1 minute, or until browned. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

4 Make the sauce:

While the fennel continues to roast, wipe out the pan used to toast the breadcrumbs. In the same pan, combine the lemon zest, the juice of 1 lemon wedge, ½ cup of water and 2 tablespoons of olive oil; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat and whisk to thoroughly combine.

5 Cook & finish the pasta:

While the fennel continues to roast, carefully separate the strands of the pasta and add to the pot of boiling water. Cook 3 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½cup of the pasta cooking water, drain thoroughly; transfer to the pan of sauce. Add the roasted fennel and half the reserved pasta water. Cook on medium-high, stirring vigorously, 2 to 4 minutes, or until the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste.

6 Make the lemon ricotta & plate your dish:

In a bowl, combine the ricotta and the juice of the remaining lemon wedges; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Top with spoonfuls of the lemon ricotta. Garnish with the olives and garlic breadcrumbs. Enjoy!