|2 servings||calories per servings 506|
We know the name of this recipe is a bit of a mouth full, but you'll understand why we couldn't leave anything out of the title when you've got a mouthful of this dish. Each ingredient adds so much flavor, from the sweet, slightly caramelized fennel to the fresh, crisp asparagus to the bright flavors of the lemon. A healthy topping of parmesan adds a savory finish to this colorful dish.
Prepare mise en place: Cut the bottom inch of the asparagus and discard, cut the remaining asparagus into thirds; thinly slice the fennel, peel and mince the garlic cloves, peel and thinly slice the shallot; thinly slice the red peppers, zest thin juice the lemon.
Place a medium size saucepot 2/3 full of water on high heat, add a healthy pinch of salt. This is your pasta water, proceed to the next step while you are waiting for it to come to a boil.
Place a medium-large sauté over medium-high heat, add the olive oil and then add the asparagus, and a pinch of salt and pepper. Sauté the asparagus for 2-3 minutes then add the fennel and fennel seed.
After the fennel has cooked with the asparagus for 2-3 minutes add the garlic and shallots. Cook this mixture for 2-3 minutes add 1 tablespoon of water, cook for 2 moreminutes, and remove from the heat.
By this time the water for the pasta should be boiling. When it is, add the pasta and stir occasionally so the pasta does not stick to the pan or to itself. Cook the pasta for 8-10 minutes or until tender but not mushy. Before draining the pasta, remove 2 tablespoons of the pasta cooking water and set aside. Drain the pasta in a colander, do not rinse.
Add the pasta, ½ tablespoon lemon juice, lemon zest, reserved pasta cooking liquid, roasted red peppers and butter to the sauté pan of vegetables. Place the pan on high heat and cook for 4-5 minutes or until most of the liquid has been absorbed by the pasta. Remove from heat and adjust the seasoning with salt and pepper.
Divide the pasta on two plates and top with parmesan cheese. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...