Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fennel-Pepper Spaghetti Recipe
    Lost? Site Map

    Fennel-Pepper Spaghetti

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sharon123's Note:

    Yum-o! Packed with veggiies and seasoned with fennel seeds, this is flavorful! Adapted from the Rachael Ray show.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, add some salt and drop in the pasta. Cook to al dente according to package directions(about8-10 minutes) and drain. Return pasta to the pot it was cooked in and set aside.
    2. 2
      While the pasta is cooking, place a large skillet over medium-high heat and pour in 1/4 cup olive oil.
    3. 3
      Add the garlic and fennel seeds to the pan and cut the rest of the vegetables.
    4. 4
      Add in the onion, peppers and red pepper flakes to the pan and cook until the veggies are tender, about 6-7 minutes.
    5. 5
      Add the vegetable or chicken stock and tomatoes to the pan (if using whole tomatoes, break them up using a wooden spoon or potato masher).
    6. 6
      Bring the sauce up to a boil, reduce heat to simmer, season with salt and pepper and cook until slightly thickened, about 5 minutes. Stir in the basil and parsley.
    7. 7
      Toss the butter and cheese with the cooked pasta, then add the tomato sauce and toss well to combine.
    8. 8
      Serve and enjoy!

    Ratings & Reviews:


    Nutritional Facts for Fennel-Pepper Spaghetti

    Serving Size: 1 (472 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 727.1
    Calories from Fat 220
    Total Fat 24.5 g
    Saturated Fat 7.6 g
    Cholesterol 22.4 mg
    Sodium 648.6 mg
    Total Carbohydrate 107.0 g
    Dietary Fiber 9.2 g
    Sugars 13.2 g
    Protein 21.9 g

    The following items or measurements are not included:

    vegetable stock

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes