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Creamy penne with fennel and lemon
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 722
  • Fat about 26g
  • Carbohydrates about 98g
  • Protein about 19g
This is needed
This is needed for 4 people
Penne
  • 500 g penne rigate
  • salted water, boiling
Fennel
  • 1 tbsp olive oil
  • 800 g fennel, cut into approx. 2 cm cubes
  • 1.5 dl vegetable bouillon
  • 3 dl single cream
  • 1 organic lemon, grated zest and the juice
  • salt and pepper to taste
  • 0.5 bunch flat-leaf parsley, finely chopped
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And that's how it's done
And that's how it's done
Penne
Cook the penne in salted water until al dente, drain.
Fennel
Heat the oil in a pan. Sauté the fennel for approx. 3 mins. Pour in the stock, simmer for approx. 10 mins. Add the single cream, lemon zest and juice, season. Add the penne, mix and heat gently, then plate up. Garnish with parsley.