I’m all about simple, seasonal pasta recipes (as many of you know by now!) and this one may be a new favorite. We use lots of grated zucchini and thinly sliced fennel to create a luscious, jammy veggie mixture that coats the noodles beautifully with the addition of reserved pasta water (don’t forget to save your pasta water!). This may be my new favorite pasta recipe!
Ingredient highlight
Fennel! This flowering bulb is a member of the carrot family, surprisingly. It has a slightly sweet, licorice flavor and very pleasant refreshing crunch. I love cooking or roasting fennel because it brings out it’s natural sweetness.
Fennel is a good source of fiber, potassium, vitamins A + C, calcium, iron, and many other minerals. I love fennel for it’s heart-healthy nutrients and digestive supporting fiber and carminative properties.
Servings 4 People
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 10 oz whole wheat or regular spaghetti or other long pasta noodle
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb zucchini (about 3), grated (about 4 cups)
- 1 fennel bulb, halved lengthwise, thinly sliced (about 2 cups)
- 2 cloves garlic, chopped
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 1 (5 oz) container spinach about 4-5 cups)(optional
- ½ cup finely grated parmesan
- 1 tbsp lemon juice
- Note: to add some spice, add in ¼-½ teaspoon red pepper flakes in with the salt and pepper.
Instructions
- Fill a large pot with about 3 quarts of water and plenty of salt (about 2 tablespoons). Bring to a boil, then cook your pasta according to the instructions on the box. Reserve 1 cup pasta water, then drain and set aside.
- In a large skillet over medium-high heat, melt the butter and olive oil. Stir in the zucchini, fennel, garlic, ½ teaspoon salt, and pepper. Spread into an even layer and cook until the water has evaporated and the mixture is “jammy” in texture and begins to stick to the pan, about 10-15 minutes, stirring occasionally.
- If you aren’t using spinach, add the ½ teaspoon salt in with the pasta below.
- Add in the pasta and ½ cup reserved pasta water. Simmer and toss the pasta until the liquid reduces and forms a glossy sauce, about 2-3 minutes. Remove from heat and stir in the parmesan and lemon. If the pasta is looking dry, just add in a splash more pasta water. Taste and season with salt, pepper, or more lemon, if needed.
- Serve topped with freshly grated black pepper.
Items you can prep ahead (optional)
- Grate 4 cups zucchini
- Thinly slice 1 fennel bulb
- Grate ½ cup parmesan cheese
Substitutions:
- To make vegan, substitute butter with vegan butter or more olive oil. Skip the parmesan cheese, but you will have to add more salt to make up for it.
- To make gluten-free, use GF pasta. My favorite brand is Jovial Foods brown rice pasta.
- If you don’t like or have fennel, just substitute with 2 cups worth more grated zucchini or other thinly sliced veggie.
- Serve it with some meatballs or add in some chickpeas or white beans to up the protein.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Warm up in the microwave until warmed through.
- Top with a squeeze of lemon and freshly grated black pepper. Some extra parm on top never hurt either!
- You could warm this up and toss in some arugula for a lighter, greener transformation.
