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Barilla® Whole Grain Rotini with Braised Fennel, Carrots & Spring Onions


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Barilla® Whole Grain Rotini with Braised Fennel, Carrots & Spring Onions
PREPARATION TIME
1 hours

DIFFICULTY
Easy

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 310
CARBOHYDRATE: 43.0g
PROTEIN: 11.0g
FAT: 12.0g

TYPE OF RECIPE
Vegetarian


Ingredients for 7 people


1 box Barilla Whole Grain Rotini
4 tablespoons Extra Virgin Olive Oil
1 clove Garlic
2 Fennel Bulbs
1 Medium Carrot
1 bunch Spring Onion
1/2 cup Parmigiano Reggiano Cheese Grated
1 tablespoon Fennel Frond Chopped



Preparation 30 minutes preparation + 50 minutes cooking
1. BRING a large pot of water to a boil

2. SAUTÉ minced garlic in oil in a large skillet, until garlic turns slightly yellow, about 3 minutes

3. CUT the fennel bulbs in half, then in thin slices

4. Add to the skillet, along with the carrot cut into roundels (rounds) about 1/8 of an inch thick

5. Braise for about 10 minutes, covered, over medium high heat

6. SEASON with salt and black pepper; keep covered and cook through, stirring occasionally

7. STIR in onions cut on a bias ½ inch long, cook an additional 3 minutes

8. Meanwhile, COOK Whole Grain Rotini according to the package cooking time

9. Drain and toss with the sauce

10. STIR in the grated cheese and fennel fronds before serving