RecipesMagazine

Mostaciolli with Fennel, Mint and Bread Crumbs

Mostaciolli with Fennel, Mint and Bread Crumbs
Mostaciolli with Fennel, Mint and Bread Crumbs is a gluten free, dairy free, and whole 30 recipe with 4 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 1122 calories, 14g of protein, and 60g of fat. If you have breadcrumbs plus 1/2 cup, mint leaves, fennel, and a few other ingredients on hand, you can make it. It works well as a side dish. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Bring 6 quarts water to boil and add 2 tablespoons salt.
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WaterWater
SaltSalt
2
In a 12- to 14-inch saute pan, heat olive oil until smoking.
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Olive OilOlive Oil
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Frying PanFrying Pan
3
Add garlic and fennel and cook, stirring frequently, until light golden brown and quite soft, about 10 minutes.
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FennelFennel
GarlicGarlic
4
Add 1 cup bread crumbs and crushed red pepper flakes and continue cooking 4 to 5 minutes.
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Red Pepper FlakesRed Pepper Flakes
BreadcrumbsBreadcrumbs
5
Cook pasta according to package instructions until just al dente and drain well.
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PastaPasta
6
Pour hot pasta into pan, add mint and toss to mix well.
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PastaPasta
MintMint
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Frying PanFrying Pan
7
Pour into warm serving dish, sprinkle with remaining breadcrumbs and fennel tops.
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BreadcrumbsBreadcrumbs
FennelFennel
8
Drizzle with extra virgin olive oil and serve.
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Extra Virgin Olive OilExtra Virgin Olive Oil

Equipment

DifficultyMedium
Ready In45 m.
Servings4
Health Score29
Dairy Free
DietsDairy Free
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