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Linguine with Braised Fennel, Sautéed Baby Carrots and Parmigiano Cheese

Ease of preparation:  

Prep Time: 5 minutes

Cook time: 13 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1 boxBARILLA Linguine
1 bulbfennel, julienne
1 cupbaby carrots
3 tablespoonsextra virgin olive oil
2 clovesgarlic
1 teaspoondried oregano
¼ cupParmigiano cheese, grated
½ cupwhite wine
½ cupchicken broth
to tastesalt
to tastefreshly ground black pepper


BRING a large pot of salted water to a boil.
SAUTÉ garlic in olive oil over medium heat until it becomes slightly yellow, about 2-3 minutes.
ADD julienned baby carrots and oregano; sauté an additional minute
DEGLAZE pan with white wine and add julienne fennel. Reduce liquid by half.
ADD chicken broth and simmer for 6 minutes.
COOK Linguine according to the package directions. Drain well.
SEASON sauce with salt and pepper and toss with the Linguine.
ADD Parmigiano cheese and serve




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