Pasta with Fennel

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

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  • 8 ounces dried pasta (such as penne, rigatoni, or mostaccioli)
  • 2 medium fennel bulbs
  • 3 cloves garlic, minced
  • 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 cup shaved or shredded Parmesan cheese
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 information

Per Serving: cal. (kcal) 512, Fat, total (g) 16, chol. (mg) 5, sat. fat (g) 2, carb. (g) 74, fiber (g) 1, pro. (g) 20, vit. A (RE) 278, vit. C (mg) 48, sodium (mg) 179, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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