Caramelized Fennel Spaghetti | Quick Italian Pasta

Thoroughly wash the fennel bulbs, trim off the green stems and delicate dill-like fronds, and set them aside for serving. Cut the bulbs in half, remove the hard core in a wedge shape, and slice the bulbs paper-thin. Thinly slice the garlic cloves, finely grate the zest of the organic lemon, and squeeze out 1 tablespoon of juice.

In a dry pan over medium heat, toast the pine nuts for 2-3 minutes until fragrant and golden brown, being careful not to let them burn. Remove from the pan and set aside in a small bowl.

Bring a large pot of generous water to a boil, and once boiling, add salt. Add the spaghetti and cook until al dente (firm to the bite), 1 minute less than indicated on the package instructions. Before draining, reserve 150 ml of the pasta cooking water.