Summary

Ingredients

• 250 g pasta (e.. fork spahetti)
• 300 g mushrooms
• 1 tuber fennel
• 12 tablespoon oil (olive oil)
• salt and pepper
• 80 g tomato (s), dried, in oil
• 1 bunch rocket
• 1 teaspoon lemon (s), the zest
• 4 teaspoons lemon juice
• sugar
• 6 tablespoon vegetable broth
• 50 g parmesan, rated

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Instructions

1. Boil the pasta, drain, rinse and drain well. Clean and halve the mushrooms. Clean the fennel (finely chop the greens and set aside for the time being), quarter them, remove the stalk and cut the quarters lengthways into fine strips. Drain the tomatoes. Fry the mushrooms in 2 tablespoons of hot oil (in two portions if necessary) until brown, season with plenty of salt and pepper, remove. Fry the fennel in 2 tablespoons of hot oil until translucent, season with salt and pepper and remove. Pat the tomatoes dry and dice. Clean and wash the rocket, spin dry and roughly chop. Beat the lemon zest and juice with salt, pepper, sugar, broth and 6 tablespoons of oil, stir in the fennel greens and mix with all the other ingredients. Let it steep for at least 20 minutes. Serve with parmesan slices.