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🍝 Fennel and Ham Pasta with a Zesty Twist

518 kcal · 30 min · 4 servings

Ingredients

• 400 g fennel
• 2 tbsp butter
• salt
• pepper (from the mill)
• 100 ml vegetable broth
• 350 g spaghetti
• 150 g ham
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp parsley

Instructions

1. 1. Thoroughly wash the fennel.
2. 2. Remove the tough cores and slice the fennel flesh into thin strips.
3. 3. Heat some butter in a large pan.
4. 4. Add the fennel strips to the hot butter.
5. 5. Sauté the vegetables for about 3 minutes until they become soft.
6. 6. Deglaze the vegetables with vegetable broth.
7. 7. Let the mixture simmer for approx. 10 minutes.
8. 8. Season the fennel with salt and pepper.
9. 9. Put the spaghetti into a pot with plenty of boiling salted water.
10. 10. Cook the pasta until al dente (firm to the bite).
11. 11. Slice the ham into thin slices.
12. 12. Reserve about one cup of the cooking liquid from the fennel mixture.
13. 13. Drain the remaining fennel.
14. 14. Mix the drained fennel with the ham and the drained pasta.
15. 15. Add the reserved fennel cooking liquid.
16. 16. Finish the pasta with a little lemon juice.
17. 17. Taste everything again and adjust with salt and pepper.
18. 18. Serve the pasta on plates.
19. 19. Garnish the dish with fresh parsley.
20. 20. Serve with a crisp leaf salad.

Nutrition per serving

• kcal: 518
• Protein: 21 g · Fett/Fat: 19 g · Carbs: 65 g