Description

This fennel pasta with lemon and Parmesan is a real treat! I got the recipe from a friend and was skeptical at first, but since then it has become an absolute favorite. The combination of the slightly sweet fennel, the fresh lemon and the spicy Parmesan is simply unbeatable. The pasta is quick to prepare and is perfect for a light lunch or a quick dinner. Especially in spring and summer, this pasta is a great alternative to heavy dishes. Be sure to try it!

Ingredients (7 ingredients)

2 piece Fennel - Tubers

2 piece Onion(s)

1 piece Lemon(s)

Olive oil

1 bunch Parsley smooth, large bunch

1 piece Salt and pepper

300 g Spaghetti

Preparation (6 steps)

Prepare onions and fennel

Thermomix® Setting

3 sec/Speed 5

Peel and quarter 2 onions and put them in the mixing bowl. Chop 3 sec./level 5. Wash 2 fennel bulbs, cut lengthwise into pieces and set aside.

Sauté onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Add some olive oil to the mixing bowl and sauté the chopped onions for 3 min./120°C/level 1.

180

Steam fennel

Thermomix® Setting

5 min/212°F/Speed 1 100

Add the fennel pieces to the mixing bowl and steam for 5 min./100°C/level 1. Season with salt and pepper.

300

Add lemon juice

Thermomix® Setting

2 min/212°F/Speed 1 100

Squeeze the juice from 1 lemon and add to the mixing bowl. Simmer for 2 min./100°C/level 1.

120

Add parsley

Thermomix® Setting

5 sec/Speed 4 Linkslauf Reverse

Add 1 bunch of parsley (coarse stems removed) to the mixing bowl and stir in 5 sec./level 4 reverse rotation.

Serve pasta

Cook 300 g spaghetti according to package instructions. Place the pasta on preheated plates, spread the fennel over it and sprinkle with grated Parmesan.

Finished cooking? Great! 🎉

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About this recipe

This fennel pasta with lemon freshness is a dish that always reminds me of sunny days in Italy. I learned it from a friend named Giulia, who grew up near Rome. She told me that her Nonna often prepared this dish in the spring, when the fennel is particularly tender and aromatic. It is a simple but incredibly flavorful dish that perfectly highlights the flavors of the vegetables and lemon. The fennel is the star here. It brings a subtle sweetness and a hint of anise to the pasta. It is important to use fresh, crisp fennel. The onions form the aromatic base and are finely chopped in the Thermomix® so that they can develop optimally when sautéed. The lemon provides the necessary acidity and freshness, which makes the dish so light and digestible. The Parmesan, preferably freshly shaved, contributes a spicy, salty note that harmonizes wonderfully with the other aromas. And of course, a good dash of olive oil should not be missing to round everything off. When preparing in the Thermomix®, it is important not to chop the onions too finely, as they can burn otherwise. Level 5 for 3 seconds is ideal. When steaming the fennel, make sure that it does not become too soft. It should still have some bite. The reverse rotation when stirring in the parsley prevents the leaves from being chopped too much and losing their fresh color. I recommend cooking the spaghetti al dente so that they have a nice texture and absorb the sauce well. For a vegetarian version, you can simply omit the Parmesan or replace it with a vegan Parmesan substitute. If you like it a little spicier, you can add a pinch of chili flakes. A few roasted pine nuts also go perfectly with this dish and provide an additional crunch. Instead of spaghetti, you can also use linguine or penne. It is best to serve the pasta immediately after preparation on preheated plates. A glass of dry white wine, such as a Frascati or a Soave, goes perfectly with it. A simple green salad with a light lemon dressing is a suitable side dish. The fennel sauce can be prepared well in advance and stored in the refrigerator. It will keep there for about 2-3 days. Simply reheat before serving and mix with the freshly cooked pasta. This means you can quickly have a delicious and healthy dish on the table even on stressful days.