1 fennel bulb, cleaned and sliced thinly
1 garlic clove
Red pepper flakes (to your taste)
Olive oil, 1 tbsp + more for drizzling
salt/pepper to taste
2 cup arugula
Zest from 1/2 a lemon
2 servings of wide egg noodles
1/4 cup feta, crumbled
Start your water to boil while you cook. Heat 1 tbsp olive oil in a pan or skillet. Cook the fennel, garlic and chili flakes until tender, about 5-7 minutes. Stir often so the garlic doesn’t burn in the pan. Throw your pasta in the water to cook to the package directions. Cook the arugula with the fennel mix until wilted. Add in the lemon zest, salt/pepper and the noodles to combine. Drizzle with more oil to coat the noodles and serve immediately.
Serves 2