1. Lightly sauté julienned fennel in 1 Tlb. sweet butter for 2 minutes.
2. Add broth and cook on medium heat with fennel until 2-3 oz of liquid remains.
3. Add lemon juice and swirl in remaining sweet butter until all the butter is absorbed.
4. Add hot cooked pasta, simmer 1 minute and serve immediately.

Add Parmesan, fresh milled pepper and salt to taste.