Pasta with Garlic, Fennel and Roasted Red Pepper

  • Yield : 2 servings
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Gnocchi With Wild Mushroom Ragu

  • Pasta Dough

  • Pasta with Swiss Chard

  • Spinach and Pasta Pie

  • Cacio e Pepe e Zucca


  • 3 large cloves garlic, sliced thin
  • 4 tablespoons olive oil
  • 1 cup sliced fennel
  • 1 red bell pepper, cut into strips
  • 1/4 teaspoon dried red pepper flakes
  • 1/2 cup chicken broth
  • 1/2 pound penne, cooked and drained
  • Snipped fennel fronds
  • Freshly grated Parmesan cheese


Step 1

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.

Leave a Reply

Your email address will not be published. Required fields are marked *