Ingredients:

• 8 oz (about 230g) pasta of your choice (linguine, fettuccine, or spaghetti work well)
• 1 large fennel bulb, thinly sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley or fennel fronds for garnish (optional)

Instructions:

1. Cook the Pasta:

   • Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions until it's al dente. Drain and set it aside.

2. Sauté Fennel and Onion:

   • In a large skillet or pan, heat the olive oil over medium-high heat. Add the chopped onion and sliced fennel. Sauté for about 5-7 minutes until the vegetables are tender and the fennel starts to caramelize.

3. Add Garlic:

   • Add the minced garlic to the skillet and sauté for about 30 seconds until it becomes fragrant.

4. Creamy Sauce:

   • Pour in the heavy cream and let it simmer for a couple of minutes to thicken slightly.

5. Add Parmesan and Lemon Zest:

   • Stir in the grated Parmesan cheese and lemon zest. Mix well until the cheese is fully incorporated into the sauce. Season with salt and pepper to taste.

6. Combine with Pasta:

   • Add the cooked pasta to the skillet with the fennel and creamy sauce. Toss everything together to combine.

7. Garnish:

   • Garnish with fresh parsley or fennel fronds if desired.

8. Serve Hot:

   • Serve the Pasta with Fennel hot as a unique and flavorful dish.

Pasta with fennel offers a lovely blend of flavors with a touch of anise from the fennel, the creaminess of the sauce, and the brightness of lemon zest. Enjoy this delicious and aromatic pasta dish!