PASTA: Fennel and Carrot Pasta

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* Exported from MasterCook Mac *

 

Fennel and Carrot Pasta

 

Recipe By : Better Homes and Garden

Serving Size : 4 Preparation Time :0:00

Categories : grains, beans, pasta vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bulb fennel -- (about 1 pound)

4 ounces bow-tie pasta

- or gemelli or corkscrew

2 large carrots

- cut into thin strips -- (1 cup)

1/2 cup onion -- chopped

2 cloves garlic -- minced

2 teaspoons olive oil

1/4 teaspoon pepper

1/8 teaspoon salt

1 1/2 cups radicchio -- shredded

- or fresh spinach

2 tablespoons Parmesan cheese -- grated

 

When preparing this dish, you will save cleanup time by cooking the

vegetables with the

simmering pasta.

 

1. Remove upper stalks from fennel, including feathery leaves. Discard

any wilted outer layers

on fennel bulb; cut off a thin slice from the base. Wash fennel and pat

dry. Quarter fennel bulb lengthwise and discard core; cut quarters in

thin strips.

 

2. Cook pasta in a large pot of lightly salted boiling water for 5

minutes. Add fennel and carrots; cook for 5 minutes more or until pasta

is al dente (tender but still firm); drain.

 

3. Meanwhile, in a small skillet cook onion and garlic in hot oil for 3

minutes or until onion is

tender. Stir in pepper and salt. Transfer pasta mixture to a serving

dish; add onion mixture,

radicchio or spinach, and Parmesan cheese. Toss well to mix. Makes 4

side-dish servings.

 

Nutrition facts per serving: 247 calories, 4 g total fat, 1 g saturated

fat, 2 mg cholesterol, 242 mg sodium, 44 g carbohydrate, 2 g fiber, 10 g

protein, 86% vitamin A, 49% vitamin C, 13% calcium, 9% iron.

 

Source: Better Homes and Garden

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 67 Calories; 3g Fat (41% calories

from fat); 2g Protein; 8g Carbohydrate; 2mg Cholesterol; 141mg Sodium

Food Exchanges: 1 Vegetable; 1/2 Fat

 

 

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