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Ingredients:

8 oz (about 230g) pasta of your choice (linguine, fettuccine, or spaghetti work well)
1 large fennel bulb, thinly sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Zest of 1 lemon
Salt and pepper to taste
Fresh parsley or fennel fronds for garnish (optional)

Instructions:

Cook the Pasta:
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions until it's al dente. Drain and set it aside.
Sauté Fennel and Onion:
- In a large skillet or pan, heat the olive oil over medium-high heat. Add the chopped onion and sliced fennel. Sauté for about 5-7 minutes until the vegetables are tender and the fennel starts to caramelize.
Add Garlic:
- Add the minced garlic to the skillet and sauté for about 30 seconds until it becomes fragrant.
Creamy Sauce:
- Pour in the heavy cream and let it simmer for a couple of minutes to thicken slightly.
Add Parmesan and Lemon Zest:
- Stir in the grated Parmesan cheese and lemon zest. Mix well until the cheese is fully incorporated into the sauce. Season with salt and pepper to taste.
Combine with Pasta:
- Add the cooked pasta to the skillet with the fennel and creamy sauce. Toss everything together to combine.
Garnish:
- Garnish with fresh parsley or fennel fronds if desired.
Serve Hot:
- Serve the Pasta with Fennel hot as a unique and flavorful dish.

Pasta with fennel offers a lovely blend of flavors with a touch of anise from the fennel, the creaminess of the sauce, and the brightness of lemon zest. Enjoy this delicious and aromatic pasta dish!