Penne with Fennel and Peppers

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Makes: 4  servings Start to Finish 30 mins


  • 1 teaspoon  olive oil
  • 1/2 cup  sliced onion
  • 1 small bulb fennel with tops (6 oz.)
  • 1 medium red bell pepper, cut into strips
  • 1 medium yellow bell pepper, cut into strips
  • 1 teaspoon  minced garlic
  • 1 cup  chicken broth, defatted*
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1 pound  dried penne or ziti pasta, cooked according to package directions


1. Heat oil in skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, 4 to 5 minutes.

2. Meanwhile, cut fronds from fennel and chop enough fronds to equal 1/4 cup; set aside. Slice bulb into thin strips. Add fennel and bell peppers to skillet; cook until just tender, 8 minutes. Add garlic and cook 30 seconds. Stir in broth, salt, and black pepper. Bring to boil, reduce heat and simmer 5 minutes. Toss sauce with hot pasta in serving bowl. Sprinkle with fronds. Makes 4 servings.


  • To defat broth, place it in the freezer for 30 minutes or refrigerate it for 4 hours or overnight. Remove fat with slotted spoon.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)465,
  • Fat, total(g)4,
  • sat. fat(g)1,
  • carb.(g)90,
  • pro.(g)16,
  • sodium(mg)611,
  • Percent Daily Values are based on a 2,000 calorie diet
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