1 1/2 cup Boiling water
2 oz Dried tomatoes, (about 3/4 cup),, not dry packed
8 oz Penne or ziti pasta
2 cup Frozen cut broccoli
1 1/2 cup Fennel bulbs, , cut in strips
1/2 cup Chopped onion
2 Cloves garlic, , minced
1 tbsp Olive oil
1/4 cup Tomato paste
1 tsp Sugar
1 tsp Instant vegetable bouillon granules
1 dash Crushed red pepper, , (optional)
2 tbsp Snipped parsley
1/3 cup Finely shredded Parmesan cheese
1/3 cup Pine nuts
Fresh fennel leaves, , (optional)
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Pour boiling water 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. Makes 4 servings.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER Posted to MC-Recipe Digest V1 #678 by essie49@juno.com (Ethel R Snyder) on Jul 19, 1997
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