Pasta with fennel, lemon and Parmesan

Ingredients for 2 servings:

• 2 m.-large fennel bulbs
• 2 onions
• 1 lemon(s)
• some olive oil
• 1 bunch parsley, flat, large bunch
• salt and pepper
• 1 piece(s) Parmesan, fresh
• 300g spaghetti
• salt water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very simple and yet a very refined taste

Peel the onions and cut them into eighths (so that the pieces look like tangerine segments). Wash the fennel and also cut it lengthwise into “tangerine pieces.” Wash the parsley, remove any coarse stems, and tear it into smaller bunches. Grate the Parmesan cheese into coarse shavings. Cook the spaghetti in salted water. At the same time, heat the olive oil (amount to taste—but you do need a bit…) in a large pan and sauté the onion over medium heat until translucent. Add the fennel and sauté until al dente. Season with salt and pepper. Squeeze the first lemon and pour the lemon juice over the fennel and onions. This should create a milky sauce. Add the parsley. Simmer a little longer. Season with the second lemon, if desired. Then serve the pasta on warmed plates. Sprinkle the fennel on top and generously sprinkle with Parmesan cheese. I ate this pasta for the first time at a friend’s house and was very skeptical. Since then, we’ve often served this pasta when guests come – and everyone loves it!