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
- 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 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%
Recipe provided by Better
Homes and Gardens - BHG.com
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and Family Network for the best of cooking,
gardening,
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and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
