Penne with fennel, parmesan & basil

Latest comments and suggestions

• Michelle

  21 September 2010

  Michelle commented on this recipe

  We were surprised that such a simple meal could taste so good! The fennel had a lovely bite and complimented the garlic and parmesan - I stirred the parmesan in as part of the dish rather than scattering on top. Even my fussy daughter liked it! Will definitely make this a regular on the weekly menu.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Michelle

  21 September 2010

  Michelle rated and commented on this recipe

  

  Forgot to rate it - definitely 5*

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  09 October 2010

  Beth rated and commented on this recipe

  

  fiery and flavoursome. Very good.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  16 October 2010

  Belkey rated and commented on this recipe

  

  I love fennel, so would happily have used 2 bulbs, I also added some of the fronds from the bulb and some parma ham that needed using up - tasty and fresh dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alison

  22 October 2010

  Alison rated and commented on this recipe

  

  This is a really tasty and quick recipe. I think the chilli flakes are a must, and I grate in the zest of a lemon which really lifts it. I've started grating a courgette in with the fennel and this is a nice addition.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alison

  22 October 2010

  Alison commented on this recipe

  This is a really tasty and quick recipe. I think the chilli flakes are a must, and I grate in the zest of a lemon which really lifts it. I've started grating a courgette in with the fennel and this is a nice addition.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Byghan

  01 January 2011

  Byghan rated and commented on this recipe

  

  What more can I say? This is a really superb, simple, quick supper and I will definitely cook it again. Using a little lemon zest, 3 fennel seeds and a bit of extra fennel was my only alteration.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Steffie

  28 March 2011

  Steffie commented on this recipe

  For those who want to eat veggie, just remind you Parmesan is not vegetarian! Use similair vegetarian cheese instead.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• destinystar123

  29 November 2011

  destinystar123 rated and commented on this recipe

  

  Found this quite bland! Think adding lemon might help or creme fraise. Wouldn't make just as it is again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LadyPenelope

  13 April 2012

  LadyPenelope commented on this recipe

  First time I'd tried fennel as it appeared one week in my veg box - delicious! I added a red pepper for added flavour / colour. Will definitely do this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sheelagh

  15 May 2012

  Sheelagh rated and commented on this recipe

  

  Outstanding dish! Followed the recipe as provided. Will certainly do again and again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/740650/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• olive oil
• 2 garlic cloves , crushed
• pinch chilli flakes (optional)
• 1 small bulb fennel , thinly sliced
• 150g penne
• 2 tbsp grated parmesan
• small bunch basil , shredded

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Ingredients

• olive oil
• 2 garlic cloves , crushed
• pinch chilli flakes (optional)
• 1 small bulb fennel , thinly sliced
• 150g penne
• 2 tbsp grated parmesan
• small bunch basil , shredded

PER SERVING

456 kcalories, protein 12.9g, carbohydrate 58.9g, fat 20.4 g, saturated fat 4g, fibre 3.9g, salt 0.19 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.