Cholesterol Advice

Super Supper for Cholesterol Sufferers- Fennel with Penne

Cholesterol sufferers are all the time feeling unsure about the sort of ending meal they should eat to keep their blood cholesterol level under strict control. This is an issue that requires a nutritionist's consideration. For, body's need for nutrition should be adequately met without aggravating cholesterol levels in the blood.

Well, here is a recipe to addresses the above issue fully. The recipe is used to prepare ideal suppers for long standing cholesterol suffering patients. You will find that the supper so prepared can never increase the levels of cholesterol in your bloodstream while at the same time providing your body adequate nutrition.

Fennel with Penne

Briefly about the nutrition value of the recipe: 4 main dish servings of the prepared recipe will provide 349 calories. However, it will carry only 2 grams of saturated fat, which is good from the point of not aggravating bad cholesterol in your bloodstream. Total fat content is restricted to just 3 grams in the recipe and dietary cholesterol to only 5 milligrams.

On the other hand, the supper so prepared will provide adequate nutrition as it carries 15 grams of proteins and 53 grams of carbohydrate together with 4 grams of fiber. It will also provide important elements and minerals in the form of sodium (309 milligrams), calcium (DV 14%) and iron (DV 22%).

Ingredients: You will need 6 ounces of dried penne, 3 minced cloves of garlic, and 2 medium fennel bulbs. You will also need 1 tablespoonful each of margarine and olive oil or cooking oil, and one-fourth teaspoonful of crushed red pepper.

Additionally, you will need 1 cup full of green and/or red sweet pepper cut into strips that are bite size. You will further need a 15-ounce can full of rinsed and drained Great Northern beans, a one-fourth cup full of shaved or shredded Parmesan cheese, and one-fourth teaspoonful of the dried herb thyme, and crushed ground black pepper.

Recipe: You will first need to cook pasta in a large saucepan or a 4-quart Dutch oven and then drain it. Thereafter, you will need to retransfer the cooked pasta to the pan and cover it so that it will remain warm. In the interim, cutoff and discard the upper stalks of the fennel bulbs. Thereafter cut the bulbs lengthwise into quarters. Throw away the core after removing it. Cut the remaining outer part of the fennel into thin strips.

Next cook the minced garlic and crushed red pepper in cooking or olive oil and margarine in a big skillet. Remember to keep the heat for about 15 seconds on the medium-high setting. Then add the fennel strips to the skillet. Cook and stir for 5 minutes thereafter. Then, after adding the sweet pepper strips, cook for a further 3 minutes. Next add the beans and the thyme and heat for 2 minutes.

Next add the fennel mixture to the warm cooked pasta and gently toss the contents. Use the black pepper for taste. The Parmesan cheese is used alongwith the dish. The above recipe makes for 4 main-dish servings.