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


  • 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


  • 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!

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