PAPPARDELLE WITH SEAFOOD AND FENNEL RAGOUT

 I know it sounds cliche, but topping my New Years resolution list is a sincere effort to make better, healthier food choices-which for me equates to dinner with a little less pork and little more brocolli. While I'm committed to turning over a new leaf, I can't promise to turn my back on a good mac and cheese- everything in moderation! Looking for something fresh and light for dinner, I hit the greenmarket last night and came home with a bag bursting with fresh veggies.  A head of fennel-crunchy with a hint of licorice, pairs beautifully with lemon and would be the foundation of my vegetable ragout, which also included sweet baby tomatoes, zucchini and onion. Shrimp and sweet cockles were added to the simple sauce at the last minute for a quick one pot meal that took only 20 minutes to prepare. Of course, I couldn't resist adding some pappardelle pasta, the light pasta ribbons soaked up the flavorful broth-healthy and delicious!

Pappardelle with Seafood and Fennel Ragout 
serves 4

1 small onion chopped
1 cup of fennel chopped
1 zucchini chopped
2 cups of baby tomatoes
2 tablespoons olive oil
half a lemon
1 cup of good white wine
fresh Italian parsley
3/4 pound medium shrimp peeled and deveined
3/4 pound scrubbed cockles
1 lb. pappardelle pasta

In a saucepan saute the onion, fennel and zucchini in olive oil for 5-6 minutes until translucent. Add the tomatoes, wine, lemon juice, salt, pepper and red pepper flakes to the mixture and cook for 2-3 minutes. Add the cockles and shrimp to the saucepan along with the lemon zest and cover. Reduce heat to medium-low heat and cook until shrimp are tender and cockles open, about 5 minutes.  Serve over pappardelle pasta.

Lots of fresh vegetables

Fresh seafood-shrimp and cockles

Serve in a shallow bowl with pasta