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Potluck Recipe of the Week:Fennel and Pasta

Sandra asked me today while we were cooking lunch “what do you do with fennel”, and my first thought was “ask Nita” Here’s why:

fennel
Fennel and Pasta
Anita Wetzel

Prepare some bow tie pasta al dente. Half a box will make 4 or 5 servings.

Put olive oil in a frying pan over medium heat.
When hot, add a fist-sized head of fennel, which has been cut into long slender slices.
Sauté for a few minutes until tender.
Add some Greek or other type of olives sliced, salt and pepper to taste, a dash of hot pepper or cayenne powder, and a teaspoon of white wine vinegar.
Turn off heat.
Add drained bow tie pasta, mix & adjust seasonings to taste.

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