Dinner for 4

Pasta with Roasted Fennel

Name: Pasta with Roasted Fennel
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large fennel bulbs; 3 tbsp extra-virgin olive oil; 12 oz long pasta; 3/4 tsp sea salt (optional); 2 large shallots; 6 cloves garlic; 1 1/2 tsp fennel seeds; 3/4 cup white wine; 1 cup heavy cream; 1 tsp lemon zest; freshly cracked black pepper (optional); 2 tsp fresh lemon juice; red pepper flakes (optional); grated parmesan (optional)

$12.86for 445 minServes 4

Roasted fennel, shallots, and garlic simmer with wine and cream before coating long pasta with lemon.

Photo: themodernproper.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Fennel, artichokes, celery root$2.49 each typical	2	$4.98Typical price
	Pasta$0.10/oz typical	12 oz	$1.20Typical price
	Leeks and shallots$3.49/lb typical	0.4 lb	$1.36Typical price
	Garlic$0.75 each typical	0.5	$0.45Typical price
	Heavy cream$0.22/oz typical	8.25 oz	$1.83Typical price
	Lemons and limes$0.60 each typical	0.25	$0.17Typical price
	Parmesan$0.55/oz typical	0.25 oz	$0.14Typical price
Total for the servings shown		$12.86

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blendsWine, beer and spirits

Not included in the cost.

Swaps

Swap Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
Swap Pasta for Egg noodlesabout $0.04/oz more at typical prices

45 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Italian Vegetarian Budget Family Lunches Dinners Back to school Cold-weather comfort Winter

Typical price

$3.21 per serving$12.86 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 large fennel bulbs
3 tbsp extra-virgin olive oil
12 oz long pasta
3/4 tsp sea salt (optional)
2 large shallots
6 cloves garlic
1 1/2 tsp fennel seeds
3/4 cup white wine
1 cup heavy cream
1 tsp lemon zest
freshly cracked black pepper (optional)
2 tsp fresh lemon juice
red pepper flakes (optional)
grated parmesan (optional)

Steps

Heat the oven to 425 F.
Trim and slice the fennel, halve the shallots, and toss them with garlic and olive oil on a large baking sheet.
Roast the vegetables for 20 minutes, turning them once.
Boil the pasta in salted water until tender, then drain it.
Cook the fennel seeds and wine in a large skillet for 3 minutes, then stir in the cream, lemon zest, lemon juice, salt, and pepper.
Toss the pasta and roasted vegetables with the sauce.