Ingredients
1 package penne past (or any other will do)
1 Fennel bulb- cut into thin strips
3 shallots- minced
3 garlic cloves - minced
8 oz sliced mushrooms
1/2 green pepper- diced
1/2 red pepper - diced
Olive oil for sauteeing
salt & pepper to taste
Chopped cilantro for garnish
Preparation
Slice fennel into thin slices and set aside. Heat the oil in a sautee pan, add the shallots,sautee just until shallots are transparent. Add the garlic and sautee about 1-2 mintutes. Make sure not to let it burn. Add the fennel slices, green and red pepper. Sautee until soft and very aromatic. Add mushrooms, cook just until the mushrooms start to give off their liquid. Season to taste. Remove from heat and set aside. Prepare the pasta according to the instructions on the package, or just until “Al Dente” (almost done). Drain pasta- do not rinse in cold water. Place pasta in a big bowl, pour fennel mixture on top of the pasta and lightly mix. Serve in shallow bowls, garnish with chopped cilantro.
