Saturday, April 16, 2011

Fennel Whole Wheat Penne with Tomatoes and Swiss Chard

I really need to start to come up with better names than just what's in the actual dish. My Italian themed Fridays continues with this awesome Penne with Fennel and fresh tomatoes.

  • 2 Fennel Bulbs in half and sliced
  • 2 Fresh tomatoes in 2 cm pieces (scald and peeled)
  • 1 onion (in small pieces but not minced)
  • 5 dl of Swiss Chard (Mangold in Swedish - chopped in larger pieces)
  • 4 Garlic Cloves (minced)
  • 1,5 dl Vegetable Stock (I use Renee Voltaires vegetable stock)
  • 1,5 dl White Wine
  • 1 dl fresh Lemon juice
  • 2 tbsp Chopped Olives
  • 1 tbsp fresh Thyme
  • 1 tbsp fresh Parsley
  • Whole Wheat Pasta
This recipe makes 4 servings

This is how it's done
  1. Prepare the pasta
  2. Heat up salt and oil in a large sauté pan
  3. Cook the Fennel and Onion for about three minutes while stirring frequently.
  4. Add the Tomatoes, Garlic, Chard, Wine and Vegetable Stock. Heat up and simmer for 5 minutes.
  5. Add the lemon juice and olives and simmer for 3 minutes.
  6. Add the Thyme and Parsley.
  7. Serve over hot pasta and garnish with Thyme.

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