Barilla® Whole Grain Rotini

with Braised Fennel, Carrots & Spring Onions

  • 310
  • 12g
    Total Fat
  • 43g
  • 11g
  • Prep
  • Cook
  • Skill


Ingredients for 8 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


  1. 1
    BRING a large pot of water to a boil
  2. 2
    SAUTÉ minced garlic in oil in a large skillet, until garlic turns slightly yellow, about 3 minutes
  3. 3
    CUT the fennel bulbs in half, then in thin slices
  4. 4
    ADD to the skillet, along with the carrot cut into roundels (rounds) about 1/8 of an inch thick
  5. 5
    BRAISE for about 10 minutes, covered, over medium high heat
  6. 6
    SEASON with salt and black pepper; keep covered and cook through, stirring occasionally
  7. 7
    STIR in onions cut on a bias ½ inch long, cook an additional 3 minutes
  8. 8
    Meanwhile, COOK Whole Grain Rotini according to the package cooking time
  9. 9
    Drain and toss with the sauce
  10. 10
    STIR in the grated cheese and fennel fronds before serving

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