Skip to main content

Barilla® Whole Grain Rotini

with Braised Fennel, Carrots & Spring Onions

  • 310
    Calories
  • 43.0 g
    Carbohydrate
  • 11.0 g
    Protein
  • 12.0 g
    Fat
Share
Print
  • Prep
  • Cook
  • Skill
    Accomplished


Ingredients

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

Instructions

  1. 1
    BRING a large pot of water to a boil

  2. 2
    STIR in the grated cheese and fennel fronds before serving
  3. 3
    SAUTÉ minced garlic in oil in a large skillet, until garlic turns slightly yellow, about 3 minutes
  4. 4
    CUT the fennel bulbs in half, then in thin slices

  5. 5
    Add to the skillet, along with the carrot cut into roundels (rounds) about 1/8 of an inch thick
  6. 6
    Braise for about 10 minutes, covered, over medium high heat

  7. 7
     SEASON with salt and black pepper; keep covered and cook through, stirring occasionally

  8. 8
    STIR in onions cut on a bias ½ inch long, cook an additional 3 minutes
  9. 9
    Meanwhile, COOK Whole Grain Rotini according to the package cooking time
  10. 10
    Drain and toss with the sauce



cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies