Pasta with Fennel
medium fennel bulbs
cloves garlic, minced
teaspoon crushed red pepper
tablespoons olive oil or cooking oil
tablespoons margarine or butter
cup red and/or green sweet pepper strips
15 ounce can great Northern beans, drained and rinsed
teaspoon dried thyme, crushed
Cracked black pepper
- In a 4-quart Dutch oven or large saucepan cook pasta according to package directions. Drain pasta. Return to the same pan; cover and keep warm.
- Meanwhile, trim fennel, reserving feathery leaves for garnish, if desired. Cut fennel bulbs crosswise into thin strips.
- In a medium skillet cook garlic and crushed red pepper in oil and margarine or butter for 30 seconds. Add fennel to skillet; cook and stir for 5 minutes. Add sweet pepper strips; cook 3 minutes more. Add beans and thyme; cook 2 minutes to heat through. Add fennel mixture to pasta; toss gently. Season to taste with cracked black pepper. Sprinkle with Parmesan cheese. Makes 4 servings.
Nutrition Facts(Pasta with Fennel)
- Per serving:
- 512 kcal cal.,
- 16 g fat
- (2 g sat. fat,
- 5 mg chol.,
- 179 mg sodium,
- 74 g carb.,
- 1 g fiber,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet