Pasta with Fennel
Recipe from Better Homes and Gardens

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


Pasta with Fennel

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Servings: Makes 4 servings.
Total Time: 25 mins
Related Categories: Fennel, Pasta, Quick and Easy Pasta Dishes, Quick and Easy Vegetarian Dishes, Vegetarian, Vegetarian Pasta, Vegetarian Pasta
 
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Ingredients
  • 8  ounces
    dried pasta (such as penne, rigatoni, or mostaccioli)
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  • 2 
    medium fennel bulbs
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  • 3  cloves
    garlic, minced
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  • 1/2  teaspoon
    crushed red pepper
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  • 2  tablespoons
    olive oil or cooking oil
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  • 2  tablespoons
    margarine or butter
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  • 1  cup
    red and/or green sweet pepper strips
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  • 1  15-ounce can
    great Northern beans, drained and rinsed
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  • 1/4  teaspoon
    dried thyme, crushed
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  •  
    Cracked black pepper
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  • 1/4  cup
    shaved or shredded Parmesan cheese
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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 information
Calories 512, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 179 mg, Carbohydrate 74 g, Fiber 1 g, Protein 20 g. Daily Values: Vitamin A 27%, Vitamin C 81%, Iron 28%. Percent Daily Values are based on a 2,000 calorie diet
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