Fresh fennel has a light licorice flavor, which mellows with cooking. When trimming the fennel bulbs, save some of the feathery leaves for garnish.

Penne with Fennel

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

1. In a 4-quart Dutch oven or large saucepan cook pasta according to package directions; drain. Return to pan; cover and keep warm.
2. Meanwhile, cut off and discard upper stalks from fennel bulbs. Cut bulbs lengthwise into quarters. Remove and discard core. Cut fennel into thin strips.
3. 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 main-dish servings.

Nutritional facts per serving: 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%

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