Pasta With Garlic, Fennel And Roasted Red Pepper
| 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
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Nutrition (calculated from recipe ingredients)
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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