Pasta with Creamy Fennel Sauce
TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 6 servings.
When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California
Ingredients
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2 large fennel bulbs
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1 medium potato
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1 shallot
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2 garlic cloves
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2 cups 2% milk
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1 cup chicken broth
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3 tablespoons cream cheese, softened
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2 tablespoons grated Parmesan cheese
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon minced fresh parsley
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2 packages (10 ounces each) fresh butternut squash ravioli
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Additional grated Parmesan cheese, optional
Directions
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1.
Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops or saving for another use. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel.
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2.
Place vegetables, milk and broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving 1/4 cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper.
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3.
Process in a blender or food processor until pureed. Return to Dutch oven. Stir in parsley and reserved fennel fronds; keep warm.
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4.
Cook ravioli according to package directions. Drain. Toss with sauce. If desired, top with additional Parmesan.
Nutrition Facts
1 serving: 309 calories, 7g fat (3g saturated fat), 19mg cholesterol, 690mg sodium, 51g carbohydrate (11g sugars, 5g fiber), 12g protein.
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