Ingredients
- 1 pound whole fennel
- ¼ cup olive oil
- ½ medium onion, sliced
- ½ cup olives of your choice, sliced
- 1 tbsp lemon juice, plus zest of one lemon
- ¼ cup crumbled feta cheese
- 6 oz. dried linguine, cooked per package
- Salt and pepper to taste
Directions
STEP 1
Heat up a large pot of water on the stove.
STEP 2
Slice the root end of the bulb of fennel and Julienne reserving the fronds for garnish.
STEP 3
Thinly slice the onion.
STEP 4
In a large skillet over medium heat, add the olive oil, sliced fennel and onions cooking until fennel and onions until nicely browned. Add in olives
STEP 5
Turn off heat, stir in lemon juice and cover the pan.
STEP 6
Add pasta to boiling water and cook according to package. Reserve some of the cooking liquid and drain the pasta, returning it to the pot once drained.
STEP 7
Add in the fennel, onions and olive mixtures into the pasta.
STEP 8
Add cooking liquid to the pasta mixture if needed.
STEP 9
Plate the pasta and top with olive oil, feta cheese, lemon zest and some fennel fronds.
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