Zucchini & Artichoke Pasta

Instructions

1. Prepare the Vegetables

   10 min hands-on

   • Thinly slice the fennel bulb and set aside.
   • Grate the zucchini and slice the garlic cloves thinly.
   • Quarter the artichokes if large.
   • Zest and juice the lemons, keeping them separate.

2. Cook the Fennel

   2 min hands-on15 min waiting

   • Heat olive oil in a large sauté pan over medium-low heat.
   • Add sliced fennel and cook, stirring occasionally, for about 15 minutes until tender.
   • Avoid browning by reducing heat if necessary.

3. Add Zucchini and Garlic

   2 min hands-on4 min waiting

   • Stir in grated zucchini and sliced garlic.
   • Cook for 3–4 minutes until zucchini releases moisture and browns slightly.

4. Incorporate Artichokes

   2 min waiting

   • Add artichokes to the pan and toss with fennel, zucchini, and garlic.
   • Cook for about 2 minutes until warmed through.

5. Enrich the Sauce

   2 min hands-on

   • Reduce heat to low and add butter to the pan.
   • Stir in starchy pasta water to create a light, creamy sauce.
   • Add lemon juice and zest, then season with salt and black pepper.
   • Adjust consistency with more pasta water if needed.

6. Cook the Pasta

   2 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook whole-grain pasta until al dente.
   • Reserve starchy pasta water before draining.

7. Combine Pasta and Sauce

   2 min hands-on2 min waiting

   • Add drained pasta to the pan with the sauce.
   • Toss gently to coat pasta evenly in the vegetable mixture.
   • Allow to sit on low heat for 1–2 minutes to meld flavors.

8. Garnish and Serve

   2 min hands-on

   • Transfer pasta to serving plates.
   • Garnish with fennel fronds and serve immediately.
   • Cooking tips:
   • For a richer sauce, add an extra knob of butter or a tablespoon of mascarpone.
   • For a stronger lemon flavor, use additional zest or a splash of lemon juice before serving.
   • Don't skip reserving the pasta water—it's essential for a creamy sauce texture.
   • Toasted pine nuts or grated Parmesan can be added as optional garnishes for extra flavor and texture.