Pasta with Fennel and Dried Tomatoes

35 minutes Prep: 15 minutes Cook: 20 minutes

271 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

1 1/2	cups	water	boiling
2 ounces	cup),	dried tomatoe halves
8	ounces	pasta, penne	or ziti
2	cups	broccoli, frozen	cut
1 1/2	cups	fennel bulbs	cut in strips
1/2	cup	onion	chopped
2	cloves	garlic	minced
1	tablespoon	olive oil
1/4	cup	tomato paste
1	teaspoon	sugar
1	teaspoon	vegetable bouillon
1	dash	red pepper flakes	crushed, optional
2	tablespoons	parsley leaves	snipped
1/3	cup	parmesan, parmigiano-reggiano cheese, grated	shredded
1/3	cup	pine nuts
1	x	fennel leaves	fresh, optional

Pour boiling water over 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.

Add your comment

Serving Size 255g

Amount per Serving

Calories 271 46% of calories from fat