Just because the weather is warming up, doesn’t mean I’m willing to give up pasta. But pasta with a traditional meat sauce is a bit … heavy on hot days. This recipe from Cooking Light is a lighter take while still giving me my carb fix.
The recipe uses fennel two ways to make use of both parts of the plant. The bulb is sliced and sauteed, adding a delicate flavor to the dish. The fronds (the feathery leafy part) is used as a garnish to give another faint taste of anise to the meal. The stalks (the part that looks like celery – not used in this recipe) can be saved and used when making stock — what a useful plant!
Ingredients:
- 8 ounces uncooked cavatappi
- 1 lb skinless salmon fillets
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups sliced fennel bulb (about 2 fennel bulbs)
- 1 cup vertically sliced onion
- 3 cups grape tomatoes, halved
- 1/2 cup dry white wine
- Fennel fronds, for garnish
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