Walnut and Roasted Fennel Pasta
Elevate your weeknight dinner routine with this Walnut and Roasted Fennel Pasta, a dish brimming with earthy, nutty, and citrusy flavors. Caramelized fennel wedges bring a subtle sweetness, perfectly complemented by the crunch of toasted walnuts and a bright pop of lemon zest and juice. Tossed with linguine or fettuccine in a light garlic-infused olive oil sauce, this vegetarian pasta recipe strikes the perfect balance of comfort and sophistication. Optional Parmesan cheese adds a creamy finish, while a sprinkle of crushed red pepper flakes provides a gentle kick for spice lovers. Ready in just 45 minutes, this cozy yet elegant dish is ideal for easy entertaining or a quick family meal. Keywords: roasted fennel pasta, walnut pasta recipe, vegetarian pasta dish, lemon pasta, easy weeknight pasta.
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Recipe Information
Ingredients
- 2 large fennel bulb
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces dry pasta (such as linguine or fettuccine)
- 0.5 cup walnuts
- 2 large garlic cloves
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 0.25 cup Parmesan cheese (optional)
- 2 tablespoons fresh parsley
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Trim the fennel bulbs by removing the stalks and fronds, then slice the bulbs into thin wedges.
Toss the fennel wedges with 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper on a baking sheet.
Roast the fennel in the preheated oven for 25-30 minutes or until caramelized and tender, stirring once halfway through.
While the fennel is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then reserve 1 cup of pasta water before draining.
In a dry skillet over medium heat, toast the walnuts for 3-4 minutes until golden and fragrant. Transfer to a cutting board and roughly chop.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the roasted fennel, lemon zest, lemon juice, and half of the chopped walnuts to the skillet. Stir to combine.
Transfer the cooked pasta to the skillet and toss to coat, adding reserved pasta water a little at a time if needed to create a silky sauce.
Season with the remaining salt and black pepper to taste. Add the optional crushed red pepper flakes for slight heat, if desired.
Serve the pasta in bowls topped with the remaining walnuts, a sprinkle of Parmesan cheese, and freshly chopped parsley.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 8.8 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
