Penne With Sweet Potatoes And Fennel Recipe

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Robin Miller on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup milk (regular or lowfat)

1/2 teaspoon salt

2 tablespoons chopped fresh parsley leaves

2 tablespoons all-purpose flour

1 tablespoon sugar

2 tablespoons grated Parmesan

1 tablespoon unsalted butter

1 cup reduced-sodium chicken broth

2 cups leftover roasted sweet potatoes, cut into 1-inch cubes

1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried

12 ounces uncooked penne pasta

2 teaspoons olive oil

1 fennel bulb, sliced crosswise into 1/4-inch thick slices

1/4 teaspoon ground black pepper

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