Low fat and low calorie, this fennel spaghetti is a healthy vegetarian meal for two. Make it as an easy midweek meal and garnish with parsley and parmesan
Prep:15 mins
Serves 2
1 tbsp olive oil, plus extra for serving1 tsp fennel seeds2 small garlic cloves, 1 crushed, 1 thinly sliced1 lemon, zested and juiced1 fennel bulb, finely sliced, fronds reserved150g spaghetti½ pack flat-leaf parsley, choppedshaved parmesan (or vegetarian alternative), to serve (optional)
STEP 1Heat the oil in a frying pan over a medium heat and cook the fennel seeds until they pop. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cook for 10-12 mins or until the fennel has softened.STEP 2Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.
