4 T. olive oil

1 onion, sliced thin

2 heads fennel, sliced

4 garlic cloves, grated

2 t. salt

2 t. pepper

12 oz. spaghetti

2½ oz. Parmesan cheese

Zest and juice of 1 lemon

Heat oil in wide shallow pot. Add onion and fennel; cook for 5-6 minutes. Add garlic; cook for 2 minutes. Add about 5 cups cold water, salt, and pepper. Add spaghetti and bring to boil. Toss spaghetti. Boil about 10 minutes. Stir in cheese, lemon zest and lemon juice. Serve.

Editor’s note: Feel free to adjust salt and pepper to taste.

Recipe courtesy of Patricia Piekarski, Harvey, Illinois