Pasta Con Tutto

This is no classic Italian dish – just a simple, early summer pasta. This could be a great end-of-week recipe – work with whatever you have left to whip up a deceptively impressive-looking dinner. Have a little white wine kicking around? A splash in the pan while the fennel cooks wouldn’t hurt!

PREP TIME: 15 minutes                   COOK TIME: 15 minutes                   TOTAL TIME:  30 minutes

INGREDIENTS:

• Peas, out of the pod or sliced in the pod (whatever works for you)

• Broccoli Florets, in small pieces (save the stalks for slaw!)                                                      

• Fennel Bulb, thinly sliced            

• Greens, chopped (chard or kale)

• Olive Oil or Butter                      

• Pasta (shells, penne, gnocchi)       

• Fennel Fronds, chopped              

• Scallions, thinly sliced                          

• Shaved Cheese (parmesan type)  

• Salt and Pepper, to taste

INSTRUCTIONS:​

• Cook your pasta according to the directions given.

• Meanwhile, sauté the fennel in oil or butter over medium-high heat until just softening. Add the broccoli and peas, cooking just long enough to brighten their green colour.

• Toss the pasta and veggies together. Garnish with fennel fronds, scallions, and cheese. Season. Serve. Enjoy!