Recipe courtesy of Michele Urvater

Pasta with Garlic, Fennel and Roasted Red Pepper

  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 2 servings
Save Recipe


3 large cloves garlic, sliced thin

4 tablespoons olive oil

1 cup sliced fennel

1 red bell pepper, cut into strips

1/4 teaspoon dried red pepper flakes

1/2 cup chicken broth

1/2 pound penne, cooked and drained

Snipped fennel fronds

Freshly grated Parmesan cheese


  1. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chicken Florentine Pasta

Minestrone Soup with Pasta, Beans and Vegetables

Fall Salad

Escarole and Bean Soup

French Onion Soup


Pasta and Beans (Pasta e Fagioli)

Pasta Pesto