Pasta with garlic, fennel and roasted red pepper
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Cloves garlic; sliced thin |
| 4 | tablespoons | Olive oil |
| 1 | cup | Sliced fennel |
| 1 | Red bell pepper; cut into strips | |
| ¼ | teaspoon | Dried red pepper flakes |
| ½ | cup | Chicken broth |
| ½ | pounds | Penne; cooked and drained |
| Snipped fennel fronds | ||
| Freshly grated Parmesan cheese | ||
Directions
PASTA MONDAY TO FRIDAY SHOW PS6532 In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with Parmesan cheese.
Yield: 2 servings
Posted to recipelu-digest by molony <molony@...> on Mar 16, 1998