Zesty Orange and Fennel Linguine

This light and refreshing pasta dish is perfect for a summer meal. The zesty orange and fennel flavors are a great way to brighten up your day. Serve with a side salad and a glass of your favorite white wine.

I first had this dish at a restaurant in Rome. I was so impressed by the combination of flavors that I asked the chef for the recipe. He was kind enough to share it with me, and I've been making it ever since. I've made a few modifications to the original recipe over the years, but the basic idea remains the same. This dish is always a hit with my friends and family, and I'm sure you'll love it too.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound linguine
• 1 orange, zested and juiced
• 1 tablespoon olive oil
• 1/2 cup thinly sliced onion
• 1/2 cup thinly sliced bell pepper
• 1/4 cup sliced fresh basil
• Salt and pepper to taste
• Parmesan cheese, for serving (optional)

Instructions

1. Cook linguine according to package directions
2. Meanwhile, heat olive oil in a large skillet over medium heat
3. Add onion and bell pepper and cook until softened
4. Add orange zest and juice; cook for 1 minute
5. Drain linguine and add to the skillet
6. Toss to coat
7. Season with salt and pepper
8. Garnish with basil
9. Serve with Parmesan cheese, if desired

Why It Works

• The combination of orange and fennel is a classic for a reason. The citrusy sweetness of the orange pairs perfectly with the anise-like flavor of the fennel.
• The addition of onion and bell pepper adds depth of flavor and texture to the dish.
• The use of olive oil helps to bring out the flavors of the other ingredients.
• The pasta is cooked al dente, which means it has a slight bite to it. This helps to prevent the pasta from becoming mushy when it's tossed with the sauce.