Spaghetti with Fennel, Pork and Olives


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Tossing spaghetti with lemon juice gives it a tangy edge that’s irresistible with sausage-spiced pork and briny Castelvetrano olives. A total weeknight winner!

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Yields:
4 serving(s)

Total Time:
30 mins

Cal/Serv:
745

  • 12 oz.

    spaghetti

  • 3

    strips lemon zest, thinly sliced, plus 2 Tbsp fresh lemon juice

  • 2 tbsp.

    olive oil, divided

  • 1 lb.

    ground pork

  • 2

    cloves garlic, finely chopped

  • 1 tsp.

    fennel seeds, crushed

  • 1/4 tsp.

    red pepper flakes

  • 1 tsp.

    paprika

  • 1 pt.

    grape tomatoes

  • 1/2 c.

    dry white wine

  • 1/2 c.

    Castelvetrano olives, torn in half and pitted

  • 1/4 c.

    basil leaves, torn

  • 1/4 c.

    flat-leaf parsley, chopped

  • Grated parmesan, for serving 

Directions

NUTRITIONAL INFORMATION (per serving): About 756 cal, 36.5 g fat (12.5 g sat), 34 g pro, 284 mg sodium, 75 g carb, 6 g fiber

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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