Home My Profile Contact Us Careers FAQ Site Map Foodservice Academia Barilla Online Store Barilla (Italy)
About Barilla
Recipes and Cooking
Barilla® Whole Grain Rotini with Braised Fennel, Carrots and Spring Onions
Rotini Integrali con Finocchio e Cipolline Fresche

Ease of preparation:  

Prep Time: 5 minutes

Cook time: 25 minutes

Servings: 4-6

Regions: 

Wine pairing: White

zoom



Ingredients

1 boxBARILLA® Whole Grain Rotini
4 tablespoonsextra virgin olive oil
1 clove 2 clovesgarlic
2fennel bulbs with tops (fronds)
1 mediumcarrots
to tastesalt
to tastefreshly ground black pepper
1 bunchspring onions
1/2 cupParmigiano cheese, grated
1 tablespoonfennel fronds, chopped


BRING a large pot of water to a boil.
SAUTÉ minced garlic in oil 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 in roundels (rounds) about 1/8 of an inch thick. Braise for about ten minutes under medium high heat covered.
SEASON with salt and black pepper; cover with a lid and cook through stirring occasionally.
STIR in onions cut on a bias ½ inch long, cook an additional three minutes.
Meanwhile, COOK Whole Grain Rotini according to package directions. Drain and toss with the sauce.
STIR in the grated cheese and fennel fronds before serving.




About Barilla | Our Products | Lifestyle and Entertaining | Pasta Meal Nutrition | Newsroom

Italian Pasta Recipes | E- Newsletter | Terms & Conditions | Privacy Policy

Academia Barilla

Copyright 2009 © 2009 Barilla