Roasted fennel, spiralized zucchini and whole wheat spaghetti
1 large fennel bulb
3 cloves garlic
2 teaspoons lemon zest
1 teaspoon lemon juice
2 tablespoons white wine, optional
1 shallot minced
4 sprigs fresh parsley, chopped
1 small zucchini, spiralized
10 ounces spaghetti or linguini
1 tablespoon dried basil or 3 sprigs fresh basil, chopped
Preheat oven to 450.
Save a few of the fennel fronds for garnish. Cut off the fennel stems. Halve and core the fennel bulb; slice into ½-inch strips.
Place the sliced fennel on a sheet pan, drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer and roast, 20-25 minutes, tossing halfway through, until tender and golden.
While fennel is roasting, in a large skillet, add oil, garlic, shallot, wine and half the parsley. Cook until fragrant and softened. Remove from pan and save.
In same skillet, add lemon zest, lemon juice, ½ cup water and 2 tablespoons olive oil; heat to boiling and stir to combine. Remove from heat.
Boil the pasta until al dente. Reserving ¼ cup of the pasta cooking water, drain pasta and add to the skillet. Add the roasted fennel, minced fennel fronds and reserved cooking water. Cook on medium heat, stirring occasionally, until pasta is well coated with sauce. Add spiralized zucchini, mixing well.
Season with salt, pepper, parsley and basil. Add fronds for garnish.