Fennel and Fennel Seed Pasta

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

vegetarian pasta

While perfectly at home as part of a larger meal, this easy and delicious Fennel Pasta can also serve as a simple one-dish meal. The bit of chile (optional but fabulous) helps warm you right up, and the browned garlic helped bring out the sweetness at the heart of fennel. This recipe easily doubles for bigger appetites.

Note: save time by cooking the "sauce" while the pasta cooks; save dishes by cooking the sauce in the pasta pot after you've drained the noodles.

½ pound spaghetti or other long noodles

1 bulb fennel

2 to 3 cloves garlic

¼ teaspoon red chile flakes (or 1 small red or green chile)

1 teaspoon fennel seeds

¼ cup flat-leaf parsley leaves

2 Tablespoons olive oil

½ teaspoon sea salt, plus more for the pasta water

½ cup white wine or broth

Directions at thespruceeats.com

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