Pasta with Creamy Fennel Sauce
Pureed fennel’s velvety texture makes a creamy, delicious pasta sauce—without all the guilt.
—Deb Schwab, Moraga, CA
Prep: 20 min.
• Cook: 40 min. Makes: 6 servings
2 large fennel bulbs 1 medium potato 1 shallot 2 garlic cloves 2 cups 2% milk 1 cup chicken broth
3 Tbsp. cream cheese, softened 2 Tbsp. grated Parmesan cheese ¹₂ tsp. salt ¹₄ tsp. pepper
1 Tbsp. minced fresh parsley 2 pkg. (10 oz. each) fresh butternut squash ravioli Additional grated Parmesan cheese, optional
1. Chop enough of the fennel fronds to measure 1 Tbsp.; reserve, discarding the rest of the tops. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash and peel garlic cloves.
2. Place vegetables, milk and chicken broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving ¹₄ cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper.
3. Process mixture in a blender or food processor until pureed. Stir in parsley and reserved fennel fronds; keep warm.
4. Cook ravioli according to package directions. Drain. Toss with sauce. If desired, top with Parmesan.
Per serving: 309 cal., 7g fat (3g sat. fat), 19mg chol., 690mg sod., 51g carb.
(11g sugars, 5g fiber), 12g pro.