Penne with Fennel
Fresh fennel has a light licorice flavor, which mellows with cooking. When trimming the fennel bulbs, save some of the feathery leaves for garnish.
6 ounces dried penne
2 medium fennel bulbs
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 tablespoon olive oil or cooking oil
1 tablespoon margarine
1 cup red and/or green sweet pepper cut into bite-size strips
1 (15-ounce) can great Northern beans, rinsed and drained
1/4 teaspoon dried thyme, crushed
Ground black pepper
1/4 cup freshly shaved or shredded Parmesan cheese
- In a 4-quart Dutch oven or large saucepan cook pasta according to package directions; drain. Return to pan; cover and keep warm.
- Meanwhile, cut off and discard upper stalks from fennel bulbs. Cut bulbs lengthwise into quarters. Remove and discard core. Cut fennel into thin strips.
- Cook garlic and crushed red pepper in olive or cooking oil and margarine in a large skillet over medium-high heat for 15 seconds. Add fennel to skillet; cook and stir for 5 minutes more. Add sweet pepper strips; cook 3 minutes more. Add beans and thyme; cook 2 minutes to heat through. Add fennel mixture to warm cooked pasta; toss gently. Season to taste with black pepper. Serve with Parmesan cheese.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): calories: 349, total fat: 9g, saturated fat: 2g, cholesterol: 5mg, sodium: 309mg, carbohydrate: 53g, fiber: 4g, protein: 15g, vitamin C: 46%, calcium: 14%, iron: 22%.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.