Make this easy meat-free spaghetti on nights when you don't have a lot of time to cook! It is a great way to make use of the summer fennel and sweet onion harvest (I have both growing in abundance in my garden right now). Feel free to use any type and shape of pasta you would like here. Serve pasta with a green salad and a glass of white wine for a light summer meal.
Ingredients
12 ounces
brown rice spaghetti noodles
cooked
4 tablespoons
extra virgin olive oil
1 large
sweet onion
cut into crescent moons
2 medium
fennel bulbs
cut into crescent moons
½ teaspoons
sea salt
½ teaspoons
black pepper
4 cloves
garlic
crushed
2 tablespoons
freshly squeezed
lemon juice
1 teaspoons
finely grated
lemon zest
½ cups
finely grated
parmesan cheese
¼ cups
finely chopped
fennel fronds
¼ cups
finely chopped
parsley
Garnish
1 handfuls
fresh basil
