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
- Bring the water to a boil in a large stock pot and add the pasta, cook for 10 minutes or until just tender.
- Cut the fennel bulb in half. Cut away the hard core and the root. Slice the fennel thinly and then cut into strips.
- 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.
- 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