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Barilla® Whole Grain Rotini with Braised Fennel, Carrots and Spring Onions

INGREDIENTS:

• 1 box Barilla Whole Grain Rotini
• 4 tablespoons extra virgin olive oil
• 1 clove garlic
• 2 each fennel bulb
• 1 each medium carrot
• to taste salt
• to taste black pepper, freshly ground
• 1 bunch spring onion
• 1/2 cup Parmigiano Reggiano cheese, grated
• 1 tablespoon fennel frond, chopped

DIRECTIONS:

BRING a large pot of water to a boil.
SAUTÉ minced garlic in oil in a large skillet, 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 into roundels (rounds) about 1/8 of an inch thick. Braise for about 10 minutes, covered, over medium high heat.
SEASON with salt and black pepper; keep covered and cook through, stirring occasionally.
STIR in onions cut on a bias ½ inch long, cook an additional 3 minutes.
Meanwhile, COOK Whole Grain Rotini according to the package cooking time. Drain and toss with the sauce.
STIR in the grated cheese and fennel fronds before serving.

The cook time, prep time and recipe instructions were not scaled to fit the new amount and still apply to the original serving yield.