Pasta With Garlic, Fennel And Roasted Red Pepper

Although we may be going to the Scriptures to learn how to respond to our adversities, we find those adversities in turn help us to understand the Scriptures. It is not that we will learn from adversity something different than what we can learn from the Scriptures. Rather, adversity enhances the teaching of God’s Word and makes it more profitable to us. In some instances it clarifies our understanding or causes us to see truths we had passed over before. At other times it will transform “head knowledge” into “heart knowledge” as theological theory becomes a reality to us.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

3		Cloves garlic, sliced thin
4	T	Olive oil
1	c	Sliced fennel
1		Red bell pepper, cut into
		strips
1/4	t	Dried red pepper flakes
1/2	c	Chicken broth
1/2	lb	Penne, cooked and drained
		Snipped fennel fronds
		Freshly grated Parmesan
		cheese

INSTRUCTIONS

PASTA MONDAY TO FRIDAY SHOW PS6532  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.  Yield: 2 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3417 Calories From Fat: 1531 Total Fat: 172.9g Cholesterol: 299.4mg Sodium: 6672.4mg Potassium: 2620.2mg Carbohydrates: 249g Fiber: 50.4g Sugar: 11.6g Protein: 223.3g