Fennel and Carrot Pasta

Shredded radicchio and matchstick-size strips of fennel and carrot make this a colorful and flavorful side dish.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Fennel and Carrot Pasta

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Directions

  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.
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Nutrition Facts (Fennel and Carrot Pasta)

  • Per serving:
  • 247 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 2 mg chol. ,
  • 242 mg sodium ,
  • 44 g carb. ,
  • 2 g fiber ,
  • 10 g pro.
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