Meatless Friday: Pasta with Fennel and Peppers

Barb Szyszkiewicz serves up a meatless pasta recipe packed with flavor-filled vegetables. Download our printable recipe card!

When it's Meatless Friday but you're really in the mood for sausage, try this recipe I cooked up recently. You can add all the vegetables you want (it's flexible that way). My husband added shaved Parmesan cheese to the top of his bowl of pasta.

Pasta with Fennel and Peppers

Makes 4 servings

Ingredients

1/2 lb orecchiette, shells, or other medium-size pasta of your choice
2 tbsp olive oil
1 medium onion, sliced
1 red bell pepper, cut into chunks (about 1-inch pieces)
1 bulb fennel, cored and sliced very thin (reserve fronds)
2 cloves garlic, minced
1/4 tsp crushed red pepper or to taste

Directions

While pasta cooks, heat a heavy skillet over medium heat. Add olive oil; when it begins to shimmer, add in onion and cook 5 minutes. Add in pepper and fennel pieces and continue to cook, stirring occasionally, until vegetables soften.

Stir in garlic and crushed red pepper and cook until fragrant.

When pasta is done, drain it and stir pasta into vegetable mixture. Top with reserved fennel fronds, if you wish, before serving.

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Copyright 2025 Barb Szyszkiewicz
Images: copyright 2025 Barb Szyszkiewicz, all rights reserved.