Spaghetti with Fennel Pollen, Orange, Garlic, and Mint

Name: Spaghetti with Fennel Pollen, Orange, Garlic, and Mint
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps extra virgin olive oil; 1 teaspoon fennel pollen; 6 cloves garlic, thinly sliced; 1 teaspoon lemon juice, if desired; 20 mint leaves, thinly sliced; 1 large Zest of orange; 454 grams spaghetti; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Spaghetti with Fennel Pollen, Orange, Garlic, and Mint If you have extra virgin olive oil, mint leaves, spaghetti, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Bring 3 quarts of water to boil in a large pot with 1/4 cup kosher salt and cook spaghetti until tender but still firm. Stir occasionally, especially when first adding spaghetti.

Ingredients you will need

Kosher Salt

Spaghetti

Water

Equipment you will use

Pot

While spaghetti boils, melt butter over medium-low heat in a wide skillet. When butter is melted, add garlic and cook for one minute.

Ingredients you will need

Spaghetti

Butter

Garlic

Equipment you will use

Frying Pan

When spaghetti is done, strain from pot and add to skillet along with olive oil, orange zest, mint, and fennel pollen. Stir until pasta is thoroughly coated with oil and is highly fragrant.

Ingredients you will need

Fennel Pollen