Pasta with Fennel, Spinach and Lemon
Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions are beginning to soften.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at talleyfarmsbox.com.
Cooking tools:
- Skillet
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Citrus press
- Tongs
- Serving bowl
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 large red onion thinly sliced
- 1 fennel bulb, tough outer layer removed -thinly sliced
- 2 large garlic cloves finely slivered
- 2 large pinches red pepper flakes
- 1 bunch of spinach
- 10 ounces spinach fettuccine
- kosher salt
- freshly ground black pepper
- 1 small lemon – juiced
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