(Paleo, Vegan, Gluten-Free)
FUN FACT: I am a picky eater!!! Well, I used to be a reallllly picky eater but I’ve been getting better over time. I hadn’t even tried seafood or red meat until not so long ago and I still don’t eat eggs by themselves! Ok, so I could go on all day about the foods that I have struggled with but today, I’m here to talk about fennel!
I have never been a fan of the anise/licorice flavor and I’ve always avoided fennel at all costs!
I thought it was about time I expanded my horizons and at least gave it a shot.
The verdict? I still don’t love the taste of anise, but when fennel is cooked, it loses that flavor and it’s (dare I say) SUPER yummy.
I am proud to announce, this is my first EVER recipe using fennel. Crazy, I know.
This recipe serves 2 people for a main course or 4 people if you are serving it as a veggie side. It’s super quick to whip up and is a simple 1 pot clean-up! Great for when you’re craving that garlicky oily pasta without all of the processed carbs. If you want something a little heartier feel free to substitute chickpea or bean pasta in the place of zucchini noodles!
- 1/8 cup Olive Oil
- 1 bulb Fennel, thinly sliced
- 4 cloves Garlic, thinly sliced
- 1 tbsp Lemon Zest
- 2 Large Zucchinis, spiralized
- 1/4 cup Toasted Pine Nuts (heat on fry pan until aromatic)
- 1 tsp Red Chilli Flakes (optional)
- Sprinkle of Parmesan (optional)
- Salt & Pepper to taste
Heat half of your oil in a pan on medium heat and add your sliced fennel, cook for 5 minutes.
In the meantime Spiralize your zucchinis, leaving them raw.
Add your garlic and lemon zest and cook for another 5-7 minutes until your fennel has softened.
Turn down the heat to low and add your raw zucchini to the pan, along with your chilli flakes and pre-toasted pine nuts. Pour in the rest of your olive oil and stir around your zoodles, coating with all of the ingredients. Do not let these cook down too much as they will become watery!
Remove from heat - serve topped with fresh parmesan or some fresh cracked pepper. Enjoy!