Walnut And Roasted Fennel Pasta Recipes

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THE BEST ROASTED FENNEL

Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7



The Best Roasted Fennel image

Steps:

  • Position a rack in the center of the oven and preheat to 475 degrees F.
  • Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
  • Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
  • Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

2 large bulbs fennel (about 2 pounds, with 2 inches of tops intact)
4 sprigs thyme
2 cloves garlic, thinly sliced (about 1 tablespoon)
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Kosher salt
1 small lemon, cut into wedges, for serving

PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 9



Pasta with Garlic, Fennel and Roasted Red Pepper image

Steps:

  • In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese.

3 large cloves garlic, sliced thin
4 tablespoons olive oil
1 cup sliced fennel
1 red bell pepper, cut into strips
1/4 teaspoon dried red pepper flakes
1/2 cup chicken broth
1/2 pound penne, cooked and drained
Snipped fennel fronds
Freshly grated Parmesan cheese

FENNEL SPAGHETTI

Low fat and low calorie, this fennel spaghetti is a healthy vegetarian meal for two. Make it as an easy midweek meal and garnish with parsley and parmesan

Provided by Elena Silcock

Categories     Dinner, Pasta, Supper

Time 45m

Number Of Ingredients 8



Fennel spaghetti image

Steps:

  • Heat the oil in a frying pan over a medium heat and cook the fennel seeds until they pop. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cook for 10-12 mins or until the fennel has softened.
  • Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.

Nutrition Facts : Calories 321 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

1 tbsp olive oil , plus extra for serving
1 tsp fennel seeds
2 small garlic cloves , 1 crushed, 1 thinly sliced
1 lemon , zested and juiced
1 fennel bulb , finely sliced, fronds reserved
150g spaghetti
½ pack flat-leaf parsley , chopped
shaved parmesan (or vegetarian alternative), to serve (optional)

PASTA WITH FENNEL AND ONIONS

We took a cooking class and this is the recipe that we learned. We LOVE it! The fennel gives the flavor palette a unique twist. We combine it with Allrecipes' Grilled Sausage with Pepperonatta for a family-style feast!

Provided by cookinwithmom

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 9



Pasta with Fennel and Onions image

Steps:

  • Trim fennel bulbs, cut in half lengthwise, and remove tough cores. Thinly slice fennel bulb halves lengthwise. Peel onions, slice in half lengthwise, and thinly slice onions lengthwise.
  • Heat olive oil in a large skillet over medium heat; cook and stir fennel and onions until onions are translucent, about 8 minutes. Pour in white wine, turn heat up to medium-high, and cook, stirring often, until the wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
  • Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm. Reserve 1/4 cup of pasta water.
  • Stir tomatoes into the fennel mixture and cook until the tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into the vegetables.
  • Stir linguine into the fennel mixture and mix in reserved pasta water. Cook pasta and vegetables over high heat, stirring until hot and thoroughly combined, about 2 minutes. Serve in a large serving bowl topped with Parmesan cheese.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 57.2 g, Cholesterol 7.2 mg, Fat 20.2 g, Fiber 7.5 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 235.7 mg, Sugar 4.1 g

2 large fennel bulbs
2 onions
½ cup extra-virgin olive oil
1 cup white wine
1 (16 ounce) package linguine pasta
4 roma (plum) tomatoes, seeded and cut into 1/4-inch dice
2 lemons, juiced
¼ cup pine nuts
1 cup freshly shaved Parmesan cheese

WALNUT AND ROASTED FENNEL PASTA

This is a absolute fantastic side dish. Serve with some grilled steak or chicken and this is just creamy and good. I know it sounds a bit different, but it is really worth trying. The last wedding I catered I had request after request for this recipe. I don't necessarily consider this as a main dish, but a wonderful side dish.

Provided by SarasotaCook

Categories     Pasta Shells

Time 30m

Yield 8 , 8 serving(s)

Number Of Ingredients 11



Walnut and Roasted Fennel Pasta image

Steps:

  • Fennel -- Heat the oven to 400. On a small baking sheet, line with either foil or parchment and add the fennel and drizzle with some olive oil, salt and pepper. Roast for 15 minutes until it starts to brown and it begins to soften. Not too soft - you still want it slightly crisp. Remove and keep warm.
  • Sauce -- Mix the walnuts, parsley, ricotta, garlic, salt and pepper to taste.
  • Pasta -- Cook according to directions. Drain and set to the side, but keep warm. Reserve a little of the pasta water to thin out the sauce just a bit.
  • Combine -- In a large bowl, add the ricotta sauce and the fennel to the pasta and mix well. If you would like the sauce a bit thinner, just add a little of the pasta water. Garnish with some fresh parsley, walnuts and even fresh grated parmesan if you want. ENJOY!

1 lb bow tie pasta
3/4-1 cup ricotta cheese (no low fat)
3/4 cup walnuts (chopped fine)
2 teaspoons minced garlic
4 tablespoons fresh parsley (chopped fine)
1 fennel bulb, thin sliced (roasted)
olive oil (1 tablespoon or so)
salt
pepper
parsley
walnuts

ROASTED FENNEL AND GRAPE SALAD

When fennel is kissed by an oven's fiery heat, its strong anise flavor is toned down and replaced by a mellow char and sweetness. Similarly, roasting grapes intensifies the fruit's juices, deepens its flavor and takes off the acidic edge, giving way to more of a dark, almost winelike character. Together, the roasted fennel and grapes make a lovely warm winter salad, enhanced by a zingy shallot-citrus vinaigrette. The whole lot gets topped off with crunchy, toasted walnuts and a generous shower of Manchego cheese, which lend texture and heft. (You can sub in any sharp and tangy sheep's milk cheese.)

Provided by Hana Asbrink

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 50m

Yield 3 to 4 servings, as a side

Number Of Ingredients 13



Roasted Fennel and Grape Salad image

Steps:

  • Heat oven to 400 degrees. Once heated, place walnuts on a sheet pan and cook until toasted and fragrant, about 5 to 7 minutes. Transfer nuts to a cutting board to cool. (You'll use the sheet pan in the next step.)
  • Cut the fennel bulbs in half lengthwise, then cut each half into 1-inch wedges (you'll have about 6), taking care to include a bit of core in each slice to hold it together while cooking. Arrange the slices on the sheet pan, ensuring they do not overlap. Add the grapes to a corner of the sheet pan. Drizzle 2 tablespoons of the olive oil over the fennel and grapes. Season with ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Roast for 40 minutes, flipping the fennel and shaking the grapes around at the 20-minute mark. When done, the fennel should be tender and browned; the grapes should be a bit withered and caramelized in some spots. Remove from oven and let cool for at least 5 minutes.
  • Meanwhile, roughly chop the cooled walnuts, and set aside while you prepare the dressing: In a small glass jar, combine the shallot, sherry vinegar, orange zest and juice, mustard, salt, black pepper and olive oil. Cover and shake well to combine. Set aside.
  • Assemble the salad: Transfer the roasted fennel and grapes to a platter. Spoon 4 tablespoons of the dressing over the roasted fennel and grapes, ensuring the shallot rings are evenly distributed. (Extra dressing can be served alongside.) Top with chopped nuts. Just before serving, grate the Manchego cheese on the largest hole of a box grater. Top salad with Manchego, reserved fennel fronds and a few more cracks of black pepper. Serve immediately.

1/4 cup walnut halves
2 medium fennel bulbs, about 1½ to 2 pounds, stalks removed, a few green fronds reserved for garnish
1 1/2 cups red seedless grapes
2 tablespoons extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
1 wedge of Manchego cheese (about 2 ounces), rind removed
1/2 small shallot, thinly sliced into rings
1 1/2 tablespoons sherry vinegar
1 teaspoon orange zest plus 2 tablespoons juice (from about 1/2 orange)
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt (Diamond Crystal)
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil

PASTA WITH ROASTED FENNEL AND TOMATOES

Categories     Pasta     Tomato     Vegetable     Vegetarian     Quick & Easy     Dinner     Fennel     Fall     Noodle     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9



Pasta with Roasted Fennel and Tomatoes image

Steps:

  • Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. Drizzle with 1 1/2 tablespoons oil. Roast until fennel is light brown and tender, about 45 minutes. Cool. Cut fennel into 1/2-inch pieces.
  • Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until onions are tender, about 6 minutes. Add tomatoes with juice, oregano and sugar; bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper.
  • Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
  • Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and serve.

2 large fennel bulbs (about 1 3/4 pounds total), tops trimmed, bulbs halved
3 tablespoons olive oil
2 cups chopped onions
1 1/2 tablespoons minced garlic
4 cups canned diced Italian-style tomatoes in juice (about two 14 1/2- to 16-ounce cans)
3/4 teaspoon dried oregano
Pinch of sugar
12 ounces spaghettini
Freshly grated Parmesan cheese

ROASTED OR GRILLED VEGETABLES WITH FENNEL AND WALNUT BUTTER

This can be done on a grill or in the oven, simple sprouts with olive oil and pepper, fresh fennel, pre-chopped walnuts and butter. Nothing more. Twenty (20) minutes and ready to serve. Now don't make this just because you hate brussels sprouts. This is great with asparagus, beans, cauliflower, or even kale. And if you don't like fennel, switch to a onion or shallots. This is a great simple dish.

Provided by SarasotaCook

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7



Roasted or Grilled Vegetables With Fennel and Walnut Butter image

Steps:

  • Vegetables -- Mix the vegetables and fennel with the olive oil, salt and pepper and toss well.
  • Bake -- on a foil lined baking or cookie sheet at 450 for 12-20 minutes until golden brown. Add to a small bowl and cover.
  • Butter -- Mix the butter in a measuring cup and add the nuts and mix well. Now toss the melted butter with the roasted sprouts and fennel. Toss well to coat. Add any additional seasoning if necessary.
  • Now -- clean up. Melt the butter and nuts in the bowl you use to serve the sprouts in, one less dish. Very easy simple dish. But try this with other vegetables. Also, don't be afraid to try macadamia nuts with snap peas or pecans with butternut squash. Many different combinations you can use.
  • Option: Sometimes will crumble a little blue cheese or goat cheese over the top which is really good.

1 lb Brussels sprout (you could also use green beans, asparagus, cauliflower)
1 cup fennel bulb, thin sliced
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup butter
1/8 cup ground walnuts (very fine ground)

ROASTED BEET, FENNEL, AND WALNUT SALAD

This is a very attractive dish for holiday meals! It goes even faster when you pre-roast the beets, toast the walnuts, and make the dressing in advance to the meal. Adapted from Cooking Light.

Provided by Julesong

Categories     Spinach

Time 1h

Yield 12 1 cup servings, 12 serving(s)

Number Of Ingredients 21



Roasted Beet, Fennel, and Walnut Salad image

Steps:

  • Preheat oven to 400 degrees F.
  • Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush. Wearing gloves (if you like), peel the beets (the gloves prevent them from staining your hands), and cut them into 1/2-inch thick wedges.
  • Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat. Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender.
  • While beets are roasting, prepare the other vegetables and dressing.
  • Rinse the fennel bulbs to make sure they're thoroughly clean. Remove the tough outer leaves, retaining the feathery fronds. Remove fronds from leaves/stalks and mince them to measure 2 tablespoons. Remove stalks from fennel and discard.
  • Cut the cleaned bulbs in half, lengthwise, discarding the cores. Cut the divided bulbs into 1/8 to 1/4-inch slices.
  • Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
  • In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. Toss gently; set aside.
  • In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt.
  • When beets are done roasting, remove from oven and let cool slightly.
  • Drizzle the fennel mixture with the whisked dressing, then add the roasted beets. Toss to combine. Tidy up the edges of the serving bowl with a napkin. Garnish the salad with the minced fennel fronds and feta cheese (if using), and serve.
  • Makes about 12 servings, 1 cup each.

Nutrition Facts : Calories 78.7, Fat 3.7, SaturatedFat 0.4, Sodium 207.6, Carbohydrate 11.3, Fiber 2.6, Sugar 6.7, Protein 2

6 beets
1 1/2 teaspoons vegetable oil or 1 1/2 teaspoons olive oil
2 fennel bulbs, with stalks (1 1/4 pounds)
2 cups sliced Belgian endive (about 2 small heads)
1/3 cup coarsely chopped walnuts, toasted
6 ounces fresh Baby Spinach
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon tricolor pepper
3 tablespoons champagne vinegar
1/4 teaspoon balsamic vinegar
3 tablespoons honey
1 teaspoon freshly grated orange rind
2 tablespoons fresh orange juice
2 tablespoons freshly chopped basil
1/2 teaspoon finely minced fresh shallot, to taste (optional)
2 teaspoons extra virgin olive oil
2 teaspoons Dijon mustard
1 pinch nutmeg, to taste
1/2 teaspoon kosher salt
2 tablespoons reserved minced fennel leaves
1 tablespoon finely crumbled feta cheese (optional)

ROASTED FENNEL WITH RAISINS, WALNUTS, AND PARSLEY

Categories     Salad     Roast     Raisin     Walnut     Parsley

Yield Serves 4 to 6

Number Of Ingredients 7



Roasted Fennel with Raisins, Walnuts, and Parsley image

Steps:

  • Preheat the oven to 450°F.
  • Slice the fennel into 1/2-inch-thick wedges, making sure to leave the bolster intact so that the fennel pieces stay together. Place the wedges in a 9 × 13-inch baking dish. Drizzle with 2 tablespoons of the olive oil and 1 teaspoon of the salt. Add 1 cup water.
  • Roast until the fennel is soft and fully cooked through, the edges are slightly brown, and the water is completely evaporated, about 40 minutes.
  • While the fennel is roasting, combine the walnuts, raisins, parsley, the remaining 2 tablespoons olive oil and 1 teaspoon salt, and a squeeze of lemon juice in a small bowl and mix well. Make sure that the raisins are well coated with olive oil and not clumped together.
  • Remove the fennel from the oven and arrange on a large serving platter. Top with the raisin mixture and serve.

4 fennel heads
4 tablespoons olive oil
2 teaspoons salt
1/4 cup walnuts, toasted and finely chopped
1/4 cup roughly chopped raisins
1/4 cup chopped fresh parsley
Juice from 1 lemon

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From foodandwine.com


ROASTED BEET, FENNEL, AND WALNUT SALAD RECIPE - FOOD NEWS
Place beets in 8-inch square baking dish. Bake in 375° oven about 1 hour, or until beets are tender (will depend on the size of the beets). Let cool. Peel and slice. Toss with 2 tablespoons of dressing. In large bowl, gently toss watercress, oranges, fennel and walnuts. Divide over 4 …
From foodnewsnews.com


BUCKWHEAT PASTA, FENNEL, AND ROASTED VEGETABLE SALAD - FOOD …
Buckwheat Pasta, Fennel, and Roasted Vegetable Salad Serves 4. Ingredients: Dressing 2 tbsp white wine vinegar 1 tsp runny honey 1 clove garlic, finely chopped 1 lemon zest, finely grated 1 tbsp roasted pumpkin seed oil 5 tbsp extra virgin olive oil Salt Freshly ground black pepper. Salad 2 bulbs fennel 200g dwarf leeks 250g soba (buckwheat ...
From foodfromeast.com


SHAVED FENNEL SALAD WITH LEMON - FAMILYSTYLE FOOD
Instructions. Peel the base of the fennel bulb with a swivel vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to a large platter or shallow serving bowl. Trim off the very top and base of the celery stalks and slice in half horizontally.
From familystylefood.com


FENNEL AND POTATO CAPPELLETTI | CAPPELLETTI DI FINOCCHIO E PATATE
Instructions. Toss the fennel with the olive oil, seasoning with salt and pepper. Cook on an oven tray at 200 degrees Celsius for 45 minutes, with the unpeeled potatoes sitting across a rack in the same oven. While they cook, combine all dough ingredients and knead vigorously for …
From pastaetal.com


ROASTED FENNEL RECIPE - HEALTHY RECIPES BLOG
You start by slicing the fennel bulbs. Then arrange the slices in a baking dish. Drizzle the slices with olive oil and toss to coat, then sprinkle them with salt and pepper. Next, bake them for 15 minutes in a 425°F oven. Carefully remove the pan from the oven. Sprinkle the partially cooked slices with grated parmesan.
From healthyrecipesblogs.com


ASIAN PEAR, FENNEL, AND WALNUT SALAD RECIPE | MYRECIPES
The quality of the walnuts can make or break this dish, so be sure to taste them first (farmers' markets are an excellent source of fresh nuts; store in the freezer after buying). Prep Time: 20 minutes. Notes: Pears turn brown after they're peeled or cut, so make this salad right before serving (or put cut pears in a bowl of water with some lemon juice added to it; drain pears and …
From myrecipes.com


ROASTED BEETS AND FENNEL ON PASTA - BELGIAN FOODIE
Pour the olive oil in a pan over a medium-high pan. When the oil is hot, add the chopped onions and sauté a couple minutes until they start softening. Reduce the heat to medium. Add the sliced fennel. Continue to cook about 5 minutes, stirring periodically. Add the red beets and continue to cook another 5 minutes.
From belgianfoodie.com


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