Fresh Linguine Pasta

with Roasted Fennel & Garlic Breadcrumbs

45 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans

Nutrition

PER SERVING
Calories

800 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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!