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

Source: Better Homes and Gardens


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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; fat 4g; cholesterol 2mg; saturated fat 1g; carbohydrates 44g; insoluble fiber 2g; protein 10g; vitamin a 886RE; vitamin c 28.9mg; sodium 242mg; calcium 131.3mg; iron 1.6mg.