fennel and zucchini pasta (1-pot)
This tomato-free fennel and zucchini pasta is low on acid, and full of flavor and fiber. We love this simple dish paired with a protein or hearty vegetable side for a full, delicious meal!
papi chicken goes particularly well with this pasta dish!
- 2 fennel bulbs
- 1 zucchini
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 Tbsp papi spice
- 2 c orecchiette (or other pasta, uncooked), sub in a gluten-free or protein option if you prefer
- 1.5 tsp veggie umami
- 3 c water
- Prepare vegetables: slice fennel bulbs thinly, grate zucchini.
- Heat skillet over medium. Add butter/oil.
- Cook fennel for 10 minutes, stirring occasionally.
- Add grated zucchini and 1 Tbsp papi spice. Cook for 8-10 more minutes
- Add 2 c orecchiette (or other pasta), 1.5 tsp veggie umami, and 3 c water. Cook, uncovered, for 12-15 minutes - until sauce is thick and pasta is cooked as desired.
