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

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