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Pasta Primavera

Yield 6 servings (serving size: 1 1/3 cups)
The bright green, feathery foliage on this fennel bulb are called fronds. They're chopped up and added to this dish for a subtle licorice flavor.

Ingredients

  • 2 cups diagonally sliced carrot
  • 2 cups uncooked fusilli (twisted spaghetti)
  • 1 1/2 tablespoons olive oil
  • 1 cup chopped fennel bulb
  • 1 1/2 cups thinly sliced leek (about 1 medium)
  • 1 cup red bell pepper strips
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh thyme
  • 3 garlic cloves, minced
  • 1 cup frozen green peas, thawed
  • 1/2 cup dry vermouth
  • 1/2 teaspoon salt
  • 3/4 cup (3 ounces) grated Asiago cheese, divided
  • 2 tablespoons chopped fennel fronds

Nutrition Information

  • calories 294
  • caloriesfromfat 24 %
  • fat 8 g
  • satfat 2.9 g
  • monofat 3.8 g
  • polyfat 1.1 g
  • protein 12.7 g
  • carbohydrate 42.8 g
  • fiber 3 g
  • cholesterol 9.6 mg
  • iron 3.7 mg
  • sodium 477 mg
  • calcium 358 mg

How to Make It

  1. Steam carrot, covered, 5 minutes or until crisp-tender. Set aside.

  2. Cook pasta according to package directions, omitting salt and fat. Drain well, and set aside.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add leek and next 5 ingredients (leek through garlic); sauté 5 minutes. Add carrot, peas, vermouth, and salt. Cover, reduce heat, and simmer 2 minutes.

  4. Combine pasta, vegetable mixture, cheese, and fennel fronds in a bowl, and toss well.