Penne with Fennel

Source: Better Homes and Gardens

6 ounces dried penne
2 medium fennel bulbs
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 tablespoon olive oil or cooking oil
1 tablespoon margarine
1 cup red and/or green sweet pepper cut into bite-size strips
1 15-ounce can Great Northern beans, rinsed and drained
1/4 teaspoon dried thyme, crushed
Ground black pepper
1/4 cup shaved or shredded Parmesan cheese

In a 4-quart Dutch oven or large saucepan cook pasta according to package
directions; drain. Return to pan; cover and keep warm. Meanwhile, cut off
and discard upper stalks from fennel bulbs. Cut bulbs
lengthwise into quarters. Remove and discard core. Cut fennel into thin
strips. Cook garlic and crushed red pepper in olive or cooking oil and
margarine in a large skillet over medium-high heat for 15 seconds. Add
fennel to skillet; cook and stir for 5 minutes more. Add sweet pepper strips;
cook 3 minutes more. Add beans and thyme; cook 2 minutes to heat through. Add
fennel mixture to warm cooked pasta; toss gently. Season to taste with
black pepper. Serve with Parmesan cheese. Makes 4 main-dish servings.

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