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Categories:Viewed: 80 - Published at: 5 years ago
Ingredients
- 1 package penne past (or any other will do)
- 1 Fennel bulb- cut into thin strips
- 3 shallots- minced
- 3 garlic cloves - minced
- 8 oz sliced mushrooms
- 1/2 green pepper- diced
- 1/2 red pepper - diced
- Olive oil for sauteeing
- salt & pepper to taste
- Chopped cilantro for garnish
Method
- Slice fennel into thin slices and set aside.
- Heat the oil in a sautee pan, add the shallots,sautee just until shallots are transparent. Add the garlic and sautee about 1-2 mintutes. Make sure not to let it burn.
- Add the fennel slices, green and red pepper. Sautee until soft and very aromatic.
- Add mushrooms, cook just until the mushrooms start to give off their liquid.
- Season to taste. Remove from heat and set aside.
- Prepare the pasta according to the instructions on the package, or just until "Al Dente" (almost done).
- Drain pasta- do not rinse in cold water.
- Place pasta in a big bowl, pour fennel mixture on top of the pasta and lightly mix.
- Serve in shallow bowls, garnish with chopped cilantro.
