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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

247 calories; 4 g total fat; 1 g saturated fat; 2 mg cholesterol; 242 mg sodium. 44 g carbohydrates; 2 g fiber; 10 g protein; 886 RE vitamin a; 29 mg vitamin c; 131 mg calcium; 2 mg iron;

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