- 1 lb. rigatoni or pasta of choice* - 2 Bulbs - Fennel - ¼ Cup - Ricotta Cheese - 1 to 2 - Lemons - 1 Bunch - Fresh Basil - ½ Cup - White Wine or Chicken Broth - Olive Oil - Salt & Pepper
1. Slice fennel into ¼” strips. 2. Heat 2 TBSP olive oil over medium heat and brown fennel on all sides. 3. Once browned, season with salt & pepper to taste. Then add wine and juice of ½ lemon. 4. Cover and cook over low heat until fork tender, adding a little more liquid if needed. 5. Meanwhile, cook pasta until al dente. Reserve about 1 cup of pasta water then drain. 6. Zest 1 lemon and cut about 8 leaves of basil into strips. 7. Once pasta is cooked, add fennel with juices, ricotta cheese, and lemon zest. 8. Add fresh basil and reseason with salt and pepper if needed. 9. If finished product seems a little dry, add a bit of the reserved pasta water. 10. Serve and enjoy!
Notes/Quick Tips: -Be sure to season the pasta water. It makes a huge difference in the flavor of your pasta. -For best results, use a hearty pasta with ridges to hold all the yummy ingredients. -Get creative! Put down those measuring cups! Try to do everything by look and taste.
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