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Zucchini Fennel Pasta

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 People

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.
  • Add protein! ~ Cook some sausage on the side to serve on top of or with the pasta.

Items you can prep ahead (optional)

  • Grate 4 cups zucchini
  • Thinly slice 1 fennel bulb
  • Grate ½ cup parmesan cheese

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 using spinach, add it in with the remaining ½ teaspoon salt. Cook until the spinach wilts down, about 3 minutes, stirring often.
  • 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.

Notes

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.