Roasted Fennel and Ricotta Spaghetti alla Chitarra

Instructions

1. Preheat oven to 350°F. In a bowl, toss sliced fennel, salt, pepper, and oil to coat.
2. Evenly distribute fennel mixture on a sheet pan, place in hot oven and roast for 15 minutes or until tender. Set aside until needed.
3. Meanwhile, place ricotta in a small bowl, season with salt and pepper to taste then mix in lemon zest.
4. Cook pasta according to package directions. When cooked, save 1 cup of pasta water and drain the rest. Set pasta aside.
5. In a small sauté pan, melt 1 tablespoon of butter then add breadcrumbs and parsley. Toast over medium heat for 2 minutes or until breadcrumbs are lightly browned. Set aside until needed.
6. In a large sauté pan over medium heat, melt remaining butter then add shallots and garlic. Sauté until shallots are translucent then stir in roasted fennel until combined.
7. Add reserved pasta water and bring to a simmer, stirring occasionally. When water has reduced by half, add pasta and toss to coat.
8. Plate the pasta and garnish with a dollop of prepared ricotta cheese and a sprinkle of toasted panko.