As posted on AJC.com and adapted from cookbook “Local Flavors” by Deborah Madison

Ingredients:

• 3/4 pound fettuccine
• 2 fennel bulbs 2 garlic cloves, minced
• 1 lemon, zested and juiced, divided 1/3 cup
• Parmigiano-Reggiano cheese, or to taste
  

Instructions:
Prepare fettuccine according to package directions. Reserve 1/4 cup cooking water before draining.

Trim any bruises from the outer layer of the fennel, quarter and slice very thinly, preferably using a mandoline. Reserve 2 tablespoons fronds. In a well-oiled large skillet over high heat, sauté sliced fennel for 5 to 7 minutes, or until lightly golden. Add garlic and sauté for 1 minute. Season with salt and freshly ground pepper. Add lemon juice and stir well to combine.

Add 1 cup water. Reduce heat and simmer, covered, until liquid has evaporated, about 5 to 10 minutes. Add another 1/4 cup water and continue cooking until the fennel is soft, about 5 minutes. Add drained pasta and lemon zest and stir well to combine. If too dry, add reserved pasta water, a tablespoon at a time. Season generously with salt and pepper. Sprinkle with cheese and reserved fronds.

Per serving: 448 calories (percent of calories from fat, 21), 15 grams protein, 74 grams carbohydrates, 6 grams fiber, 10 grams fat (2 grams saturated), 5 milligrams cholesterol, 192 milligrams sodium.