This fennel kale pasta is an excellent fresh, light and super flavourful dish. It’s nice and simple to make, and is ready in no time so perfect for a mid week meal. A great change from your regular pasta dishes too!
- Small brown onion
- Large fennel bulb
- 3 cloves garlic
- Chilli Flakes
- 2 medium zucchini
- Bunch of kale
- Juice of a lemon
- Salt and pepper
- Hard cheese (parmesan or equivalent)
- Dice the onion and cook in a fry pan with olive oil until softened and translucent
- Meanwhile, remove the fronds from the fennel and set aside, then thinly slice the fennel bulb
- Add the fennel to the pan and cook until starting to caramelise
- Cook the pasta in a large pot of salted water until al dente, reserving 1/2 cup pasta water
- Meanwhile, grate the zucchini, squeeze to remove as much water as possible then cook in a separate pan until softened
- Remove the kale leaves from the stems and roughly chop then add to the zucchini and toss to combine, cooking kale for 2-3 minutes
- Mince the garlic and add with the chilli flakes (to taste) to the fennel and cook for 1-2 minutes
- Add the zucchini and kale mix to the fennel mix and combine, then add the pasta and toss to coat
- Pour in the reserved pasta water as required, then add lemon juice and season with salt and pepper
- Top with reserved fennel leaves and hard cheese and serve
I know it looks like quite a few things happening at once to make this fennel kale pasta but it’s all very straightforward I promise! I love the combination of flavours that comes from the slightly sweet fennel, the bitter kale and the zesty lemon. I definitely recommend a good pinch of chilli flakes in to the mix as well! It’s a seriously good way to get a nice mix of vegetables into your dinner!
Thanks to getting my veggies delivered this winter while working from home I think I have cooked with kale and fennel more than ever before. It’s nice to keep finding new ways to eat both vegetables, and this fennel kale pasta will be one I come back to a lot I think. You can definitely leave out the cheese at the end if you want this to be vegan friendly as well!