Fennel and Sun-Dried Tomato Pasta

Fennel and Sun-Dried Tomato Pasta – Fiber and Nutrients

Fennel is fantastic in so many ways. This fennel and sun-dried tomato pasta recipe prove that! It’s high fiber content, and loads of nutrients make this licorice-flavored bulb very heart healthy.

I don’t let any of it go to waste: the fennel fronds can be tossed into a salad or chopped up in a tomato sauce, the stems can be broiled alongside fish, and the bulb is terrific baked with some Parmesan on top.

This recipe uses just the bulb with the core removed. Save the core and tough outer layer to go in your next batch of stock.

Fennel and Sun-Dried Tomato Pasta Ingredients

  • 1/2 pound pasta, cooked with 1/3 cup of the cooking water reserved
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, minced
  • 1 large fennel bulb, core removed and thinly sliced
  • 4 ounces sun-dried tomatoes, chopped
  • 2-3 tablespoons fresh parsley, chopped
  • 1/4 cup Parmesan cheese (alternatively – nutritional yeast for a vegan option)
  • salt and pepper to taste
  • plus more Parmesan and parsley for serving


  1. Cook the pasta until al dente.
  2. Save about 1/3 cup of the cooking water and then drain the rest.
  3. While the pasta is cooking, in a large skillet heat olive oil over medium heat add garlic and fennel and cook until lightly brown, about 5 minutes.
  4. Add sun-dried tomato and parsley.
  5. Deglaze the pan by adding the pasta water to loosen the brown bits on the bottom of the pan.
  6. Add in pasta and stir until combined.
  7. Stir in 1/4 cup Parmesan cheese.
  8. Add salt and pepper to taste.
  9. Serve with additional Parmesan and parsley.


The chef Audrey Humaciu created this recipe for Harvest2U.

Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.

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Always use organic fruits and vegetables in these recipes. Local source: Harvest2U, a Temecula Organic produce company.

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