Recipe - Pasta w/Fennel, Garlic Scapes and Zucchini

Roast Fennel in Olive oil until tender (to prep fennel, chop off the stalks and cut the bulb in half lengthwise - rinse out dirt). Trim end but not so far as to make the bulb fall apart. Save the stalks and some fronds.

Saute in olive oil - garlic scapes chopped, chopped zucchini and/or summer squash, and some fennel stalks until all is tender. Put over pasta (such as bowtie), add chopped roasted fennel bulbs, sprinkle on some fresh parsley and grated romano cheese.

Sprinkle on some chopped fronds (the leafy part of the fennel) if you want!