Penne with Fennel, Tomato and Blue Cheese

This recipe is from The Cook's Encyclopedia of Vegetarian Cooking. I don't think I have even picked up this cookbook since I got it. When I first received it as a gift years ago I felt intimidated by the cooking techniques and the ingredients. Over time I have become and better and more adventurous cook. I am now thrilled to have a new source to share with you. This cookbook is pretty amazing and this recipe is a fine example. I made only a few changes to how I cooked this dish, but the ingredients where not altered at all. I would highly recommend that you purchase this book!

8 ounces penne pasta
1 fennel bulb, thinly sliced and cut into strips
1 shallot, finely chopped
1 tablespoon olive oil
2 cups marinara sauce ( I used my own, but store bought would be just fine)
pinch of sugar
1 teaspoon oregano
4 ounces blue cheese

1. Bring the water to a boil in a large stock pot and add the pasta, cook for 10 minutes or until just tender.
2. Cut the fennel bulb in half. Cut away the hard core and the root. Slice the fennel thinly and then cut into strips.
3. Warm the oil over medium heat in a large skillet or medium sized sauce pan, add the fennel and shallots and cook until tender, about 5 minutes. Add the marinara sauce, sugar and oregano. Cover and simmer gently for 12 minutes or until fennel is tender.
4. Drain the pasta and toss it with the sauce. Top with blue cheese for serving.

Serves 4: Calories 367. 14 grams of fat, and 4 grams of fiber