Pasta with Fennel

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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Ingredients
  • 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
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
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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