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Penne with Roasted Red Pepper, Asparagus & Fennel

We know the name of this recipe is a bit of a mouth full, but you'll understand why we couldn't leave anything out of the title when you've got a mouthful of this dish. Each ingredient adds so much flavor, from the sweet, slightly caramelized fennel to the fresh, crisp asparagus to the bright flavors of the lemon. A healthy topping of parmesan adds a savory finish to this colorful dish.

Cook Time: 20 Min Vegetarian

About the Dish

  • Asparagus

    Asparagus

  • Fennel

    Fennel

  • Ground Fennel Seed

    Ground Fennel Seed

  • Garlic

    Garlic

  • Shallot

    Shallot

  • Penne

    Penne

  • Bell Pepper

    Bell Pepper

  • Lemon

    Lemon

  • Butter

    Butter

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
Prepare mise en place: Cut the bottom inch of the asparagus and discard, cut the remaining asparagus into thirds; thinly slice the fennel, peel and mince the garlic cloves, peel and thinly slice the shallot; thinly slice the red peppers, zest thin juice the lemon.
2
Place a medium size saucepot 2/3 full of water on high heat, add a healthy pinch of salt. This is your pasta water, proceed to the next step while you are waiting for it to come to a boil.
3
Place a medium-large sauté over medium-high heat, add the olive oil and then add the asparagus, and a pinch of salt and pepper. Sauté the asparagus for 2-3 minutes then add the fennel and fennel seed.
4
After the fennel has cooked with the asparagus for 2-3 minutes add the garlic and shallots. Cook this mixture for 2-3 minutes add 1 tablespoon of water, cook for 2 moreminutes, and remove from the heat.
5
By this time the water for the pasta should be boiling. When it is, add the pasta and stir occasionally so the pasta does not stick to the pan or to itself. Cook the pasta for 8-10 minutes or until tender but not mushy. Before draining the pasta, remove 2 tablespoons of the pasta cooking water and set aside. Drain the pasta in a colander, do not rinse.
6
Add the pasta, ½ tablespoon lemon juice, lemon zest, reserved pasta cooking liquid, roasted red peppers and butter to the sauté pan of vegetables. Place the pan on high heat and cook for 4-5 minutes or until most of the liquid has been absorbed by the pasta. Remove from heat and adjust the seasoning with salt and pepper.
7
Divide the pasta on two plates and top with parmesan cheese. Enjoy!