Spaghetti with Fennel Pollen, Orange, Garlic, and Mint
Spaghetti with Fennel Pollen, Orange, Garlic, and Mint could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains roughly 15g of protein, 28g of fat, and a total of 675 calories. This recipe serves 4. For $1.8 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in about 30 minutes. 42 people have tried and liked this recipe. This recipe from Serious Eats requires mint leaves, fennel pollen, garlic, and lemon juice. With a spoonacular score of 64%, this dish is pretty good. Fennel Pollen Sautéed Trout Fillet on Parsnip and Apple Puree, Faux Macaron topped with Homemade Apricot Preserve with Fennel Pollen & Lemon Verbena #FennelFriday, and Roasted Fennel With Orange And Mint Salad are very similar to this recipe.
Servings: 4
Ingredients:
6 tablespoons extra virgin olive oil
1 teaspoon fennel pollen
6 cloves garlic, thinly sliced
1 to 2 teaspoons lemon juice, if desired
20 to 30 mint leaves, thinly sliced
Zest of 1 large orange
1 pound spaghetti
2 tablespoons unsalted butter
Equipment:
pot
frying pan
Cooking instruction summary:
Procedures 1 Bring 3 quarts of water to boil in a large pot with 1/4 cup kosher salt and cook spaghetti until tender but still firm. Stir occasionally, especially when first adding spaghetti. 2 While spaghetti boils, melt butter over medium-low heat in a wide skillet. When butter is melted, add garlic and cook for one minute. 3 When spaghetti is done, strain from pot and add to skillet along with olive oil, orange zest, mint, and fennel pollen. Stir until pasta is thoroughly coated with oil and is highly fragrant. Add salt to taste and lemon juice, if desired. Serve immediately.
Step by step:
1. 1
2. Bring 3 quarts of water to boil in a large pot with 1/4 cup kosher salt and cook spaghetti until tender but still firm. Stir occasionally, especially when first adding spaghetti.
3. 2
4. While spaghetti boils, melt butter over medium-low heat in a wide skillet. When butter is melted, add garlic and cook for one minute.
5. 3
6. When spaghetti is done, strain from pot and add to skillet along with olive oil, orange zest, mint, and fennel pollen. Stir until pasta is thoroughly coated with oil and is highly fragrant.
7. Add salt to taste and lemon juice, if desired.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
