1 medium bulb fennel or 2 ribs celery, thinly sliced
1 Tbsp. balsamic vinegar
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
8 ounces penne or ziti pasta, cooked and drained
Melt Spread in 12-inch skillet over medium heat and cook fennel, stirring occasionally, 10 minutes. Stir in orange juice and vinegar and cook, stirring occasionally, 3 minutes. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 15 minutes. Serve over hot pasta and garnish, if desired, with grated orange peel.