Fennel paired with colourful orange, garlic and prosciutto makes a fresh and delicious combination with black spaghetti. More of a warm salad than a hot pasta dish, this is a quick-to-prepare light meal. You’ll find black spaghetti in the health aisle at the supermarket.
Ingredients
150 g | Black spaghetti (Main) |
2 Tbsp | Olive oil |
1 | Fennel bulb, cut lengthways, sliced thinly (Main) |
3 | Garlic cloves, sliced |
2 | Oranges, 1 zested |
1 | Lemon, juice only, mixed with 2 Tbsp olive oil |
100 g | Prosciutto, cut in half (Main) |
100 g | Cream fraiche, to dollop |
¼ cup | Parmesan cheese, shaved, to serve |
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Directions
- Cook the spaghetti as per packet instructions.
- In a frying pan, heat the oil. Add the fennel and garlic cooking for 5-8 minutes until completely soft. Set aside.
- Zest the orange then cut the remainder into segments. Toss this through the fennel. Add the lemon, olive oil and season.
- Gently mix the pasta and fennel together and place on to a platter. Place pieces of prosciutto on top and dollops of the creme fraiche. Garnish with a few fennel fronds and parmesan.
More fennel flavours from Angela
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