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Pasta With Fennel And Dried Tomatoes

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Grains Pasta, Tomatoes 4 Servings

INGREDIENTS

1 1/2 c Boiling water
2 oz Dried tomatoes, about 3/4
cup not dry packed
8 oz Penne or ziti pasta
2 c Frozen cut broccoli
1 1/2 c Fennel bulbs, cut in strips
1/2 c Chopped onion
2 Cloves garlic, minced
1 T Olive oil
1/4 c Tomato paste
1 t Sugar
1 t Instant vegetable bouillon
granules
1 ds Crushed red pepper
optional
2 T Snipped parsley
1/3 c Finely shredded Parmesan
cheese
1/3 c Pine nuts
Fresh fennel leaves
optional

INSTRUCTIONS

Pour boiling water tomatoes. Let stand for 5 minutes. Drain, reserving
liquid. Snip tomatoes. Cook pasta in a large pot according to package
directions, except add broccoli the last 3 minutes of cooking, drain
and return to pot. Cover and set aside. Meanwhile, in a large skillet
cook fennel, sweet pepper, onion, and garlic in hot olive oil about 5
minutes or just till tender. Add snipped tomatoes, reserved liquid,
tomato paste, sugar, bouillon granules and red pepper. Add fennel
mixture to pasta mixture. Bring to boiling, reduce heat. Simmer,
uncovered for 2 to 3 minutes or till slightly thickened. (If too dry,
stir in a little hot water). Stir in parsley. To serve, top with
Parmesan cheese. If desired, garnish with fennel leaves. Makes 4
servings.  Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER
Posted to  MC-Recipe Digest V1 #678 by essie49@juno.com (Ethel R
Snyder) on Jul  19, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 484
Calories From Fat: 231
Total Fat: 26.6g
Cholesterol: 47.3mg
Sodium: 1324.8mg
Potassium: 510mg
Carbohydrates: 35.5g
Fiber: 3.3g
Sugar: 8.6g
Protein: 28.6g


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