Recipe - Pasta With Garlic Fennel And Roasted Red Pepper

3 lg Cloves garlic; cut or sliced up thin
4 tablespoon Olive oil
1 cup Sliced fennel
1 Red bell pepper; cut into
strips
One fourth teaspoon Dried red pepper flakes
One half cup Chicken broth
One half pound Penne; cooked and drained
Snipped fennel fronds
Freshly grated Parmesan
cheese

PASTA MONDAY TO FRIDAY SHOW PS6532

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.

Yield: 2 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 16, 1998