High in vitamin C and a good source of fiber, fennel can stand with just about any plant when it comes to its health benefits. Enjoy it daily in salads, dips or alone with a little olive oil and black pepper.
3 cups broccoli florets, blanched 12 oz farfalle pasta 2 tbsp extra virgin olive oil 2 cups onion, diced 1 cup fennel, cut crossway from grain into fine julienne cut 10 oz shiitake mushrooms, stems removed and julienne cut 3 tbsp garlic, minced 2-6 oz cans chopped clams in juice 1 tsp salt 1/2 tsp black pepper 1 tbsp parsley, chopped 1 lemon, zested
In a large pot, bring water to a boil; blanch broccoli until al dente. Remove and set aside.
Bring the broccoli water back up to a boil and cook farfalle pasta until al dente. Remove, strain, rinse and set aside in bowl covered with plastic wrap.
Using a large non-stick pan, add half the oil and sauté onions and fennel on medium heat until onions are translucent. Add the mushrooms and cook until golden.
Push aside the vegetables and make a well in the pan to add the remaining oil and garlic and cook until fragrant. Add clams with juice, broccoli and heat until hot.
Add pasta, salt and pepper, parsley and lemon zest. Mix thoroughly. Place on a platter and top with chopped parsley.
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