Recipe courtesy of Michele Urvater
Total:
15 min
Active:
5 min
Yield:
2 servings
Level:
None

Ingredients

Directions

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.

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