Pasta with Fennel

Toss hot pasta with fennel and beans for a vegetarian dinner that's ready in less than 30 minutes.

1,986views
Makes:
4 servings
Start to Finish:
25 mins
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Pasta with Fennel

Ingredients
8
ounces dried pasta (such as penne, rigatoni, or mostaccioli)
2
3
1/2
teaspoon crushed red pepper
2
tablespoons olive oil or cooking oil
2
tablespoons margarine or butter
1
cup red and/or green sweet pepper strips
1
15 ounce can great Northern beans, drained and rinsed
1/4
teaspoon dried thyme, crushed
 
Cracked black pepper
1/4

Directions

  1. 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.
  2. Meanwhile, trim fennel, reserving feathery leaves for garnish, if desired. Cut fennel bulbs crosswise into thin strips.
  3. 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
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