Ingredients
fennel bulbs2 large
fennel seed1.5 teaspoons
gloves garlic4
turkey sausage8 ounces
jalapeno peppers2
lemon juice2 tablespoons
linguine1 pound
olive oil2 teaspoons
oregano1 tablespoon
parmesan1 cup
parsley4 tablespoons
reduced sodium chicken broth2 cups
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
In a large skillet, saute and break up Italian sausage in 1 teaspoon olive oil over medium-high heat until browned.
Using a slotted spoon, transfer to paper towel and set aside.In the same skillet, add garlic and jalapeno, saute for about 1 minute.
Add fennel and saute until it begins to brown, about 5 minutes.Add broth, tomatoes, lemon juice, oregano and half the parsley.
Bring to a boil, reduce heat to low, cover and let simmer until the fennel is tender, about 20 minutes.Meanwhile, prepare pasta according to package directions.
Two minutes before al dente, remove from heat and strain, but do not rinse, set aside.When the fennel is tender, pour mixture into pasta pot, add pasta and sausage and continue to cook until linguine is al dente and has soaked up much of the sauce, about 2 to 3 minutes.Plate pasta and top with cheese and remaining parsley.
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