Penne with Sweet Potatoes and Fennel

Total Time:
28 min
Prep:
10 min
Cook:
18 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 12 ounces uncooked penne pasta
  • 1 tablespoon unsalted butter
  • 2 teaspoons olive oil
  • 1 fennel bulb, sliced crosswise into 1/4-inch thick slices
  • 1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried
  • 1 tablespoon sugar
  • 1 cup reduced-sodium chicken broth
  • 1 cup milk (regular or lowfat)
  • 2 tablespoons all-purpose flour
  • 2 cups leftover roasted sweet potatoes, cut into 1-inch cubes
  • 2 tablespoons grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
Directions
Watch how to make this recipe.
  • Cook pasta according to package directions. Drain and set aside. Keep warm.

  • Meanwhile, melt butter and olive oil together in a large skillet over medium heat. Add fennel, rosemary and sugar and cook 10 minutes, until fennel is tender and golden brown. Stir in the sweet potatoes.

  • Whisk together chicken broth, milk, and flour. Gradually add to skillet and simmer 3 minutes, until mixture thickens, stirring constantly. Add the pasta and stir to coat. Stir in Parmesan, parsley, salt, and pepper and cook until heated through, stirring constantly, about 3 minutes.


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    This recipe is featured in:

    Healthy Food, Fast