Penne with Sweet Potatoes and Fennel Recipe

Name: Penne with Sweet Potatoes and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces uncooked penne pasta; 1 tablespoon unsalted butter; 2 teaspoons olive oil; 1 fennel bulb, sliced crosswise into 1/4-inch thick slices; 1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried; 1 tablespoon sugar; 1 cup reduced-sodium chicken broth; 1 cup milk (regular or lowfat); 2 tablespoons all-purpose flour; 2 cups leftover roasted sweet potatoes, cut into 1-inch cubes; 2 tablespoons grated Parmesan; 2 tablespoons chopped fresh parsley leaves; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Servings: persons

12 ounces uncooked penne pasta
1 tablespoon unsalted butter
2 teaspoons olive oil
1 fennel bulb, sliced crosswise into 1/4-inch thick slices
1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried
1 tablespoon sugar
1 cup reduced-sodium chicken broth
1 cup milk (regular or lowfat)
2 tablespoons all-purpose flour
2 cups leftover roasted sweet potatoes, cut into 1-inch cubes
2 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1
Cook pasta according to package directions.
2
Drain and set aside.
3
Keep warm.
4
Meanwhile, melt butter and olive oil together in a large skillet over medium heat.
5
Add fennel, rosemary and sugar and cook 10 minutes, until fennel is tender and golden brown.
6
Stir in the sweet potatoes.
7
Whisk together chicken broth, milk, and flour.
8
Gradually add to skillet and simmer 3 minutes, until mixture thickens, stirring constantly.
9
Add the pasta and stir to coat.
10
Stir in Parmesan, parsley, salt, and pepper and cook until heated through, stirring constantly, about 3 minutes.

684

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces uncooked penne pasta, 1 tablespoon unsalted butter, 2 teaspoons olive oil, 1 fennel bulb, sliced crosswise into 1/4-inch thick slices, and more.

Yes, Penne with Sweet Potatoes and Fennel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne with Sweet Potatoes and Fennel

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