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Pasta with Garlic, Fennel and Roasted Red Pepper

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CATEGORY CUISINE TAG YIELD
Meats, Dairy 1 Servings

INGREDIENTS

3 lg Cloves garlic; sliced thin
4 tb Olive oil
1 c Sliced fennel
1 Red bell pepper; cut into strips
1/4 ts 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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