1 cup |
chicken or vegetable broth |
2 |
fresh fennel bulbs (cleaned, trimmed & julienned) |
3 oz. |
sweet butter (unsalted) |
1 Tlb. |
lemon juice |
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1. Lightly sauté julienned fennel in 1 Tlb. sweet butter for 2 minutes.
2. Add broth and cook on medium heat with fennel until 2-3 oz of liquid remains.
3. Add lemon juice and swirl in remaining sweet butter until all the butter is absorbed.
4. Add hot cooked pasta, simmer 1 minute and serve immediately.
Add Parmesan, fresh milled pepper and salt to taste.
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