Recipe - Pasta With Fennel And Dried Tomatoes

1 One half cup Boiling water
2 ounce Dried tomatoes; (about 3/4
cup),, not dry packed
8 ounce Penne or ziti pasta
2 cup Frozen cut broccoli
1 One half cup Fennel bulbs;, cut in strips
One half cup Chopped onion
2 Cloves garlic;, minced
1 tablespoon Olive oil
One fourth cup Tomato paste
1 teaspoon Sugar
1 teaspoon Instant vegetable bouillon
granules
1 ds Crushed red pepper;,
(optional)
2 tablespoon Snipped parsley
1/3 cup Finely shredded Parmesan
cheese
1/3 cup Pine nuts
Fresh fennel leaves;,
(optional)

Pour boiling water tomatoes. Let stand for 5 minutes. Drain, reserving
liquid. Snip tomatoes. Cook pasta in a large pot according to package
directions, except add broccoli the last 3 minutes of cooking, drain and
return to pot. Cover and set aside. Meanwhile, in a large skillet cook
fennel, sweet pepper, onion, and garlic in hot olive oil about 5 minutes or
just till tender. Add snipped tomatoes, reserved liquid, tomato paste,
sugar, bouillon granules and red pepper. Add fennel mixture to pasta
mixture. Bring to boiling, reduce heat. Simmer, uncovered for 2 to 3
minutes or till slightly thickened. (If too dry, stir in a little hot
water). Stir in parsley. To serve, top with Parmesan cheese. If desired,
garnish with fennel leaves. Makes 4 servings.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE SEPTEMBER Posted to
MCRecipe Digest V1 #678 by essie49@juno.com (Ethel R Snyder) on Jul 19,
1997