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🍝 Vegan Pasta al Limone

539 kcal · 30 min · 4 servings

Vegan Pasta al Limone Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the fennel thoroughly.
  2. 2. Set aside the green fennel fronds for garnish.
  3. 3. Remove the hard base from the fennel bulb.
  4. 4. Slice the fennel bulb into very thin strips.
  5. 5. Wash the arugula.
  6. 6. Spin the arugula dry.
  7. 7. Rinse the lemon under hot water.
  8. 8. Grate about one teaspoon of lemon zest.
  9. 9. Cut the lemon in half.
  10. 10. Squeeze the juice from the lemon.
  11. 11. Peel the garlic.
  12. 12. Finely chop the garlic.
  13. 13. Bring about five liters of salted water to a boil in a pot.
  14. 14. Cook the fusilli in the salted water for about nine minutes until al dente.
  15. 15. Drain the pasta in a colander.
  16. 16. Heat two tablespoons of olive oil in a pan over medium heat.
  17. 17. Fry the garlic in it until lightly browned.
  18. 18. Add the arugula to the pan.
  19. 19. Fry the arugula for about two minutes.
  20. 20. Remove the arugula from the pan.
  21. 21. Let the arugula drain on kitchen paper.
  22. 22. Add another two tablespoons of olive oil to the pan.
  23. 23. Fry the fennel for about five minutes over low heat.
  24. 24. Mix the fusilli under the fennel.
  25. 25. Season the dish with the lemon juice.
  26. 26. Season to taste with salt and pepper.
  27. 27. Plate the pasta.
  28. 28. Top with the fried arugula.
  29. 29. Sprinkle the pasta with the lemon zest.
  30. 30. Serve the dish.

Nutrition per serving