Fennel Saute with Pasta

Yields1 Serving

1 T olive oil

1 large bulb fennel, halved and sliced thin

1 medium onion, halved and sliced thin

Salt and pepper

2 handfuls of sugar snap peas

large handful of chopped parsley or basil

½ pkg RP’s Pasta fresh linguini, prepared

Heat the oil in a medium skillet. Add the fennel and onion, tossing to coat.

Place a snug lid on the skillet and cook the vegetables over low heat until tender and almost melty.

Add the peas, salt and pepper and herbs.

Toss with the prepared linguine and serve.

Nutrition Facts

0 servings

Serving size