Best 8 Penne With Sweet Potatoes And Fennel Recipes

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Penne with sweet potatoes and fennel is a delicious and versatile dish that can be enjoyed for lunch or dinner. The combination of sweet potatoes, fennel, and penne pasta creates a flavorful and satisfying meal that is sure to please everyone at the table. The sweet potatoes add a touch of sweetness, while the fennel provides a subtle anise flavor. The penne pasta is the perfect vessel for the sauce, and it cooks quickly and easily. This dish can be made with a variety of ingredients, so you can customize it to your own taste.

Let's cook with our recipes!

BAKED PENNE WITH FENNEL



Baked Penne with Fennel image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
3 tablespoons extra-virgin olive oil, plus more for greasing
1/2 pound pancetta, trimmed of excess fat and diced
1 medium onion, chopped
1 fennel bulb, trimmed and thinly sliced
1 28-ounce can whole plum tomatoes
1/2 cup heavy cream
12 ounces penne
1/2 cup chopped fresh basil
1 cup grated parmesan cheese (about 2 1/2 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
1 3/4 cups grated fontina cheese (about 6 ounces)

Steps:

  • Position a rack in the upper third of the oven and preheat to 450. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes. Pour off the fat, leaving about 1 tablespoon in the pan. Add the onion and fennel and cook until the fennel is soft, about 5 minutes. Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer. Fill the empty can with 1/2 cup of the boiling water and add to the sauce. Stir in the cream and simmer while you cook the pasta.
  • Add the pasta to the boiling water and cook until al dente. Drain and add to the sauce. Stir in the basil and 1/2 cup parmesan. Drizzle with 1 tablespoon olive oil, season with salt and toss.
  • Oil a 9-by-13-inch baking dish. Layer the pasta, mozzarella, fontina and the remaining 1/2 cup parmesan in the dish, alternating pasta and cheese. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, until browned and bubbly, about 15 minutes.

Nutrition Facts : Calories 757, Fat 45 grams, SaturatedFat 22 grams, Cholesterol 117 milligrams, Sodium 939 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 33 grams

SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL



Sheet-Pan Chicken With Sweet Potatoes and Fennel image

This easy, sheet-pan dinner sings thanks to its zingy vinaigrette of sharp pecorino, warming cracked pepper and bright lemon - which you'll want to slather on everything. These flavors really get a chance to shine drizzled on top of roast chicken and seasonal vegetables. Don't be afraid to substitute the sweet potatoes and fennel with whatever vegetables you have on hand. Serve the dish with a handful of leafy greens and a generous amount of the vinaigrette.

Provided by Yewande Komolafe

Categories     dinner, weekday, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 1/2 to 3 pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each)
1/2 cup olive oil
Kosher salt
2 medium sweet potatoes, cut into 1-inch pieces (about 1 1/4 pounds)
1 small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved
1/4 cup white wine vinegar
1 lemon, zested, plus 2 tablespoons juice
1 tablespoon Dijon mustard
1 garlic clove, grated
1 1/2 teaspoons black pepper, plus more to taste
1 cup crumbled or grated pecorino cheese
1/4 cup parsley, leaves and tender stems
4 cups leafy greens, such as baby spinach or torn kale (optional)

Steps:

  • Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
  • In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
  • Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
  • As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
  • Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
  • To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

Nutrition Facts : @context http, Calories 983, UnsaturatedFat 44 grams, Carbohydrate 19 grams, Fat 65 grams, Fiber 4 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1179 milligrams, Sugar 5 grams, TransFat 0 grams

SWEET POTATO MUSHROOM PENNE RECIPE BY TASTY



Sweet Potato Mushroom Penne Recipe by Tasty image

Here's what you need: sweet potatoes, olive oil, wild mushroom, butter, fresh sage, chicken stock, cooked penne, sherry wine vinegar, grated parmesan cheese, salt, pepper, amaretti cookies, fresh chives

Provided by Vaughn Vreeland

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 sweet potatoes
2 tablespoons olive oil, divided
6 oz wild mushroom, such as black trumpet or cremini
7 tablespoons butter, divided
1 sprig fresh sage
½ cup chicken stock
¾ lb cooked penne, al dente
1 teaspoon sherry wine vinegar
½ cup grated parmesan cheese, plus more for serving
salt, to taste
pepper, to taste
5 amaretti cookies, crushed, to serve
½ cup fresh chives, chopped, to serve

Steps:

  • Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for 10-12 minutes, until fork-tender.
  • Peel and dice the other sweet potato into 1-centimeter (½ inch) cubes.
  • Carefully scoop the pulp of the cooked sweet potato into a food processor or blender. Add about 1 teaspoon each of salt and pepper and blend under smooth. Add a splash of water if the puree is too thick.
  • In a pan over medium heat, add 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms start to crisp, about 3 minutes.
  • Add 1 teaspoon each salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.
  • Add 6 tablespoons of the butter and sage to the pan and cook until brown bits start to form on the bottom, being very careful to not burn the butter.
  • Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook about 5 minutes, until the potato becomes tender.
  • Stir in the reserved purée and chicken stock. Simmer for two minutes, until the sauce thickens slightly and the mixture comes together smoothly.
  • Add the penne and mushrooms and coat evenly in the sauce.
  • Finish the pasta with 1 tablespoon butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.
  • Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.
  • Enjoy!

Nutrition Facts : Calories 911 calories, Carbohydrate 112 grams, Fat 43 grams, Fiber 7 grams, Protein 19 grams, Sugar 19 grams

SWEET POTATO AND FENNEL HASH



Sweet Potato and Fennel Hash image

A favorite breakfast hash in our home. It's sweet, savory, spicy, and fantastic with eggs!

Provided by littlewummer

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 8

4 ounces bacon, cut into 1-inch pieces
½ large yellow onion, chopped
½ bulb fennel, chopped
1 sweet potato, cut into small cubes
½ jalapeno pepper, seeded and minced
¼ cup whiskey (such as Jack Daniel's®)
¼ cup brown sugar
salt and ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
  • Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
  • Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 21.3 g, Cholesterol 12.9 mg, Fat 8.6 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 222.8 mg, Sugar 11.5 g

SWEET POTATO AND FENNEL HASH



Sweet Potato and Fennel Hash image

A favorite breakfast hash in our home. It's sweet, savory, spicy, and fantastic with eggs!

Provided by littlewummer

Categories     Hash Brown Potatoes

Time 55m

Yield 6

Number Of Ingredients 8

4 ounces bacon, cut into 1-inch pieces
½ large yellow onion, chopped
½ bulb fennel, chopped
1 sweet potato, cut into small cubes
½ jalapeno pepper, seeded and minced
¼ cup whiskey (such as Jack Daniel's®)
¼ cup brown sugar
salt and ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.
  • Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
  • Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 21.3 g, Cholesterol 12.9 mg, Fat 8.6 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 222.8 mg, Sugar 11.5 g

PENNE WITH FENNEL AND TUNA



Penne With Fennel and Tuna image

Provided by Jacques Pepin

Categories     dinner, easy, lunch, quick, pastas, main course

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 fennel bulb (1 pound), cut into 1/2-inch pieces
1/3 cup olive oil
1 onion (8 ounces), peeled and chopped (1 1/2 cups)
1 1/2 tablespoons chopped garlic (6 to 8 cloves)
2 cans (6 1/8 ounces each) tuna packed in water
1/4 cup chopped parsley
1 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 pound penne (or a similar type) pasta

Steps:

  • In a large pot, bring 3 quarts of unsalted water to a boil. Add fennel, bring water back to a boil, and cook for 3 minutes. Remove fennel with a slotted spoon, and reserve cooking liquid in pot.
  • Heat olive oil in a skillet until hot but not smoking. Add onion, and saute it for one minute. Then add garlic and cook for 10 seconds. Add the drained fennel, the tuna (crumbled into one-inch pieces) with its juices, parsley, pepper and salt. Combine well, and transfer mixture to a bowl large enough to hold the cooked pasta.
  • Bring fennel cooking liquid back to a boil, and add pasta. Return liquid to a boil, and continue to boil pasta for about 8 minutes, or until of desired tenderness.
  • Add 1/2 cup of the pasta cooking liquid to tuna and fennel mixture. Drain pasta, and add it to the bowl. Toss well and serve.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 11 grams, Carbohydrate 67 grams, Fat 14 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 622 milligrams, Sugar 7 grams, TransFat 0 grams

HOT DRESSED SWEET POTATO, FENNEL & FETA PARCELS



Hot dressed sweet potato, fennel & feta parcels image

Serve this hot salad in its foil so you lose none of the citrus dressing transferring it to a plate

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course, Side dish, Starter, Vegetable

Time 55m

Number Of Ingredients 9

1 sweet potato , peeled and cut into wedges
½ small fennel bulb , sliced
1 tbsp orange juice , plus a grating of zest
1 tbsp olive oil
2 tsp red wine vinegar
1 tsp runny honey
1 tbsp chopped flat-leaf parsley
1 tbsp walnuts , roughly chopped
50g feta cheese , crumbled (or any salty, soft vegetarian cheese)

Steps:

  • Make a rough 30cm square double layer of foil. Tip the potato wedges and fennel into the middle and toss to mix together with 1 tsp orange juice and 1 tsp oil.
  • Bring the foil up around the veg to make a bowl shape, then scrunch the top to seal. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 35-45 mins until the potatoes are soft. (Unwrap and test with the point of a knife to check if they're ready.)
  • Meanwhile, whisk together the last 2 tsp orange juice and oil with the vinegar, honey, parsley, walnuts and zest. Season. When the potato is cooked, carefully open the top of the parcel and pour in the dressing with most of the feta - the heat of the barbecue will bring out the flavours of the dressing and warm the feta. Gently mix in the parcel, then scatter with the remaining feta.

Nutrition Facts : Calories 454 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.52 milligram of sodium

ROASTED SWEET POTATOES, FENNEL, AND GREEN BEANS



Roasted Sweet Potatoes, Fennel, and Green Beans image

I love roasted Sweet Potatoes. One night I just decided to add some greenbeans to it and in the process of shopping at the grocery store I decided to add the fennel and sundried tomatoes.

Provided by Ambrosia for Guen

Categories     Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

2 large sweet potatoes
1 1/2 lbs fresh green beans
1 large fennel bulb
6 garlic cloves
5 slices sun-dried tomatoes
6 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • cube sweet potatoes and slice fennel bulb and toss in olive oil, salt and pepper and roast around 20 minutes.
  • snap ends off of greenbeans and snap beans in half if they're long. Dice garlic and slice sundried tomatoes. Take sweet potatoes and fennel out and stir in the rest of the ingredients. Roast until desired doneness.

Nutrition Facts : Calories 214.1, Fat 13.8, SaturatedFat 1.9, Sodium 185.6, Carbohydrate 21.9, Fiber 6.8, Sugar 4.1, Protein 3.7

Tips:

  • Use a variety of sweet potatoes. This will add flavor and color to the dish. Look for sweet potatoes that are firm and have smooth skin.
  • Roast the sweet potatoes before adding them to the pasta. This will help to caramelize the potatoes and give them a slightly smoky flavor.
  • Use a good quality fennel. Fennel should be firm and have a bright green color. Avoid fennel that is wilted or has brown spots.
  • Sauté the fennel before adding it to the pasta. This will help to soften the fennel and bring out its flavor.
  • Use a flavorful cheese. Parmesan or Pecorino Romano are both good choices.
  • Serve the pasta immediately. This dish is best when served fresh.

Conclusion:

This penne with sweet potatoes and fennel is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sweet potatoes and fennel add a unique flavor and texture to the pasta, and the Parmesan cheese adds a touch of richness. This dish is sure to please everyone at the table.

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