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)
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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
- 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
- Steam carrot, covered, 5 minutes or until crisp-tender. Set aside.
- Cook pasta according to package directions, omitting salt and fat. Drain well, and set aside.
- 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.
- Combine pasta, vegetable mixture, cheese, and fennel fronds in a bowl, and toss well.
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