Pasta With Garlic, Fennel And Roasted Red Pepper

Recipe Ingredients

3		Garlic cloves - sliced thin (large)
4 tablespoons	60ml	Olive oil
1 cup	237ml	Sliced fennel
1 cup	237ml	Red bell pepper - roasted, and (large)
		Cut into strips
1/4 teaspoon	1.3ml	Dried red pepper flakes
1/2 cup	118ml	Chicken broth
1/2 lb	227g / 8oz	Penne - cooked, drained
		Snipped fennel fronds
		Freshly-grated Parmesan cheese

Recipe Instructions

In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately-high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with Parmesan cheese.

This recipe yields 2 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6532 broadcast 03-15-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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