Penne with Sweet Potatoes and Fennel
Penne with Sweet Potatoes and Fennel requires around 28 minutes from start to finish. One serving contains 506 calories, 17g of protein, and 9g of fat. This recipe serves 4. Head to the store and pick up rosemary leaves, flour, parsley leaves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Watch how to make this recipe.
Cook pasta according to package directions.
Drain and set aside. Keep warm.
Meanwhile, melt butter and olive oil together in a large skillet over medium heat.
Add fennel, rosemary and sugar and cook 10 minutes, until fennel is tender and golden brown. Stir in the sweet potatoes.
Whisk together chicken broth, milk, and flour. Gradually add to skillet and simmer 3 minutes, until mixture thickens, stirring constantly.
Add the pasta and stir to coat. Stir in Parmesan, parsley, salt, and pepper and cook until heated through, stirring constantly, about 3 minutes.