Sautéed Fennel and Sweet Onion Spaghetti
Make this easy meat-free spaghetti on nights when you don't have a lot of time to cook!
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Cooking tools:
- Pot
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Microplane
- Wooden spoon
- Tongs
- Serving bowl
Ingredients
- 12 ounces brown rice spaghetti noodles, cooked
- 4 tablespoons extra virgin olive oil
- 1 large sweet onion, cut into crescent moons
- 2 medium fennel bulbs, cut into crescent moons
- ½ teaspoons sea salt
- ½ teaspoons black pepper
- 4 cloves garlic, crushed
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- ½ cups finely grated parmesan cheese
- ¼ cups finely chopped fennel fronds
- ¼ cups finely chopped parsley
- 1 handful fresh basil
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