Pasta Primavera

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 24%
  • Fat: 8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 12.7g
  • Carbohydrate: 42.8g
  • Fiber: 3g
  • Cholesterol: 9.6mg
  • Iron: 3.7mg
  • Sodium: 477mg
  • Calcium: 358mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pasta Primavera Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy