Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Fennel-Pepper Spaghetti Recipe
    Lost? Site Map

    Fennel-Pepper Spaghetti

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sharon123's Note:

    Yum-o! Packed with veggiies and seasoned with fennel seeds, this is flavorful! Adapted from the Rachael Ray show.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, add some salt and drop in the pasta. Cook to al dente according to package directions(about8-10 minutes) and drain. Return pasta to the pot it was cooked in and set aside.
    2. 2
      While the pasta is cooking, place a large skillet over medium-high heat and pour in 1/4 cup olive oil.
    3. 3
      Add the garlic and fennel seeds to the pan and cut the rest of the vegetables.
    4. 4
      Add in the onion, peppers and red pepper flakes to the pan and cook until the veggies are tender, about 6-7 minutes.
    5. 5
      Add the vegetable or chicken stock and tomatoes to the pan (if using whole tomatoes, break them up using a wooden spoon or potato masher).
    6. 6
      Bring the sauce up to a boil, reduce heat to simmer, season with salt and pepper and cook until slightly thickened, about 5 minutes. Stir in the basil and parsley.
    7. 7
      Toss the butter and cheese with the cooked pasta, then add the tomato sauce and toss well to combine.
    8. 8
      Serve and enjoy!

    Browse Our Top Spaghetti Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Fennel-Pepper Spaghetti

    Serving Size: 1 (472 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 727.1
     
    Calories from Fat 220
    30%
    Total Fat 24.5 g
    37%
    Saturated Fat 7.6 g
    38%
    Cholesterol 22.4 mg
    7%
    Sodium 648.6 mg
    27%
    Total Carbohydrate 107.0 g
    35%
    Dietary Fiber 9.2 g
    36%
    Sugars 13.2 g
    53%
    Protein 21.9 g
    43%

    The following items or measurements are not included:

    vegetable stock

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites