Whole Grain Rotini with Braised Fennel, Carrots and Spring Onions

Bring a large pot of water to a boil.
Sauté minced garlic in oil until garlic turns slightly yellow, about 3 minutes.
Cut the fennel bulbs in half, then in thin slices. Add to the skillet, along with the carrot cut in roundels (rounds) about ⅛ of an inch thick. Braise for about ten minutes under medium high heat covered.
Season with salt and black pepper; cover with a lid and cook through stirring occasionally.
Stir in onions cut on a bias ½ inch long, cook an additional three minutes.
Meanwhile, cook Whole Grain Rotini according to package directions. Drain and toss with the sauce.
Stir in the grated cheese and fennel fronds before serving.

Banner Image:

WG Rotini Fennel Recipe.jpg

Grain:

Wheat [1]

Ingredients:

1 (16 oz) box whole grain rotini

1 medium carrot

4 Tbsp extra virgin olive oil

salt to taste

1 — 2 cloves of garlic

freshly ground black pepper to taste

2 fennel bulbs with tops (fronds)

1 bunch spring onions

½ cup Parmigiano-Reggiano cheese, grated

1 Tbsp. fennel fronds, chopped

Active time:

30 minutes

Yield:

4-6 servings

Nutrition:

Calories: 400 , Total Fat: 15 g, (Saturated Fat: 3 g), Sodium: 180 mg, Carbohydrate: 56 g, Fiber: 9 g, Protein: 14 g

Author:

Recipe and photo courtesy of Barilla. For more great whole grain pasta recipes, be sure to visit the Barilla homepage [2]!

Diet:

Mediterranean Diet

Recipe tags:

Quick & Easy

Course:

Main dishes

Dietary choice:

Vegetarian

Rating:

Description:

This easy-to-make dish combines carrots, onions, garlic and fennel. Preparation and cooking time should only equal about half an hour, so you will have plenty of time to relax and enjoy the meal.