Lunch: Tagliatelle with Fennel in White Wine-Pumpkin Sauce

Recipe by Sarah Bolla This pasta is comforting but light, adding a fresh squeeze of lemon juice in at the end complements the fennel well and gives a slightly sharp taste to the creaminess of the sauce.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Tagliatelle with Fennel in White Wine-Pumpkin Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
1 shallot, thinly sliced
2 fennel bulbs, cored and thinly sliced 1/4 cup fennel fronds for garnish
1/2 teaspoon salt
3/4 cup white wine
1/3 cup coconut milk
1/2 cup pumpkin purée
1/2 teaspoon red chili flakes
8 ounces tagliatelle pasta
1/2 cup pasta water
2 tablespoons lemon juice
1/4 cup freshly grated Parmigiano Reggiano cheese for serving
Coarsely chopped flat-leaf parsley for garnish
Kosher salt
Freshly ground black pepper

Instructions

In a large deep skillet, heat the olive oil over moderately high-heat. Add the garlic and shallot and cook until softened, about 2 minutes. Add the fennel, season with salt and cook, stirring occasionally, until the fennel has softened, about 3 minutes. Add the white wine, coconut milk, pumpkin puree, and red chili flakes to the pan and bring to a gentle simmer, about 8 minutes. Turn the heat to low and keep warm.
Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente. Reserve 1/2 cup of the cooking water and drain.
Add the pasta and the reserved cooking water to the pumpkin sauce and toss over moderately low heat until coated. Add the lemon juice, parmesan, and parsley to the pasta and lightly toss to combine. Season with salt and freshly ground black pepper to taste and transfer to plates. Drizzle lightly with olive oil, sprinkle with fennel fronds and serve.

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