Fennel, Lemon & Ricotta Pasta

This easy weeknight meal is simple, elegant, and delicious.
Publish date:
Yogurt Panna Cotta with Pomegranate Honey

Recipe by Rochelle Palermo

Start to FinishServes

25 minutes



  • 2 bulbs fennel, thinly sliced

  • 1 leek, trimmed and sliced 

  • 1/4 cup olive oil, plus more for drizzling

  • 6 Swiss chard leaves, stemmed and chopped

  • 12 oz. campanelle or other shaped pasta, cooked (reserve 1/2 cup of pasta cooking water)

  • 1 lemon, zested and cut into wedges

  • 12 oz. fresh ricotta

  • 2 tbsp. sliced fresh basil


In large skillet, cook fennel and leek in 1/4 cup oil over medium-high until tender, about 5 minutes. Add chard; stir until wilted, about 5 minutes. Stir in pasta, cooking water, and lemon zest; season. Divide pasta among bowls. Top with ricotta and basil; season. Drizzle with oil. Serve with lemon wedges.