Serves Four

Ingredients:

• 1/2 tablespoon olive oil
• 2 garlic cloves, chopped
• 1 large fennel bulb, cut into thin wedges
• 1 1/2 cup chicken stock
• 2 tablespoons Italian parsley, chopped
• 1 tables spoon lemon zest, minced
• 1/2 teaspoon fennel seed
• 1/2 pound spaghetti (whatever you can eat)

Heat sauté pan over medium-high heat. Add oil, sauté the garlic and fennel until soft, about five minutes. Pour in the stock and add parsley and lemon zest, bring this to a boil, then back down to a simmer. Cover and let simmer for 20 minutes. Season with salt and remove from heat.

Cook your pasta in your approved water, drain and reserve 1/2 cup liquid.

Remove the cover from your fennel and turn heat up to medium-high and continue cooking until the liquid is absorbed. Toss the pasta in and mix well. Add the remainder of the pasta liquid 1/4 cup at a time if too dry. Sprinkle with more parsley and serve!

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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

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