Pasta with Fennel & Dried Tomatoes
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
boiling |
|
| 2 ounces | cup), |
dried tomatoe halves
|
* |
| 8 | ounces |
pasta, penne
or ziti |
|
| 2 | cups |
broccoli, frozen
cut |
|
| 1 ½ | cups |
fennel bulb
cut in strips |
*
|
| ½ | cup |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | cup |
tomato paste
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
vegetable stock
|
*
|
| 1 | dash |
red pepper flakes
crushed, optional |
*
|
| 2 | tablespoons |
parsley leaves
snipped |
|
| ⅓ | cup |
Parmesan cheese
shredded |
|
| ⅓ | cup |
pine nuts
|
|
| 1 | x |
fennel fronds
fresh, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
boiling |
|
|
dried tomatoe halves
|
* | ||
| 231.2 | ml/g |
pasta, penne
or ziti |
|
| 473 | ml |
broccoli, frozen
cut |
|
| 355 | ml |
fennel bulb
cut in strips |
*
|
| 118 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
olive oil
|
|
| 59 | ml |
tomato paste
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
vegetable stock
|
*
|
| 1 | dash |
red pepper flakes
crushed, optional |
*
|
| 3E+1 | ml |
parsley leaves
snipped |
|
| 79 | ml |
Parmesan cheese
shredded |
|
| 79 | ml |
pine nuts
|
|
| 1 | x |
fennel fronds
fresh, optional |
*
|
Directions
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 until 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 until 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.
