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

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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


  • 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


  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.
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