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Recipe courtesy of Michele Urvater

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Total:: 15 min
Prep:: 5 min
Cook:: 10 min

Yield:: 2 servings

Ingredients

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

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.

My Private Notes

Name: Pasta with Garlic, Fennel and Roasted Red Pepper
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 servings
Ingredients: 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

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This French tart is a beautiful way to eat apples.

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Pasta with Garlic, Fennel and Roasted Red Pepper

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