Roasted Fennel and Spaghetti

Author: Recipes_kw
No ratings yet
Prep Time 45 mins
Total Time 45 mins
Course Main Course, Pastas, Side Dishes
Cuisine Italian


  • Oven
  • Stove


  • 2 bulbs fennel trimmed, cored, sliced 1/4' thick
  • 1 1/2 cups carrot peeled, quartered
  • 1 1/2 tbsp olive oil extra virgin, divided
  • 1/4 tsp salt
  • 1/4 tsp black pepper fresh cracked
  • 1 cup Panko breadcrumbs plain
  • 2 cloves garlic minced
  • 8 oz spaghetti brand: Tinkyada Pasta Joy, whole wheat
  • 2 tbsp lemon juice fresh squeezed, no sugar added or preservatives
  • 2 tbsp oregano fresh, chopped


  • Preheat the oven to 400 degrees while you line a baking sheet with parchment paper.
  • Place the fennel and carrots on the pan then drizzle with 1 tablespoon of the olive oil. Sprinkle with salt and pepper; toss to coat and bake for 30 minutes; toss halfway through.
  • Once the carrots are removed from the oven and cooled; cut diagonally into 1 inch pieces.
  • Heat the remaining olive oil in a medium sized skillet over medium heat. Add in the bread crumbs and garlic and cook another 3 minutes. Transfer to a small bowl then set to the side.
  • Cook spaghetti according to package directions in a large saucepan until al dente. Drain and return to the saucepan then stir in the lemon juice . Divide pasta among serving bowls, then top with vegetables, bread crumbs and oregano. Enjoy!

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