Fennel and Onion Spaghetti

• 1 lb spaghetti
• 3 tablespoons extra virgin olive oil
• 1 large fennel bulb, cored and thinly sliced- some fronds reserved for garnish
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 3 tablespoons fresh thyme
• 1 tablespoon lemon peel, finely grated
• 12 cup dry white wine
• 14 cup fresh parsley, chopped
• 2 heads Belgian endive, thinly sliced
• parmigiano-reggiano cheese
• 14 pine nuts, toasted
• salt and pepper, to taste

1. Bring large pot of water to a boil.
2. Salt and add pasta.
3. Cook til al dente according to pkg directions.
4. Drain, reserving a ladle full of the pasta water.
5. While pasta cooks, in a lg skillet, heat the oil over medium heat.
6. Add fennel and onion and cook til softened, about 20 minute Add garlic, thyme, and lemon peel, and cook 3 minute Stir in wine and parsley and cook for 1 minute.
7. Stir in pasta and enough of reserved pasta water to moisten as desired.
8. Stir in endive; season with salt and pepper.
9. Top with cheese and pine nuts.

extra virgin olive oil, fennel bulb, onion, garlic, fresh thyme, lemon peel, white wine, fresh parsley, endive, cheese, nuts, salt

Taken from www.food.com/recipe/fennel-and-onion-spaghetti-457557 (may not work)