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

Made with
Whole Grain Rotini Pasta | Barilla
- Prep
- Cook
- Skill
- Accomplished
- 310
- Calories
- 12g
- Total Fat
- 43g
- Carbohydrate
- 11g
- Protein
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
- BRING a large pot of water to a boil
- SAUTÉ minced garlic in oil in a large skillet, 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 into roundels (rounds) about 1/8 of an inch thick
- BRAISE for about 10 minutes, covered, over medium high heat
- SEASON with salt and black pepper; keep covered and cook through, stirring occasionally
- STIR in onions cut on a bias ½ inch long, cook an additional 3 minutes
- Meanwhile, COOK Whole Grain Rotini according to the package cooking time
- Drain and toss with the sauce
- STIR in the grated cheese and fennel fronds before serving
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