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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

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

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