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.

Karen Levin
Recipe by Cooking Light May 1997

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

294 calories; calories from fat 24%; fat 8g; saturated fat 2.9g; mono fat 3.8g; poly fat 1.1g; protein 12.7g; carbohydrates 42.8g; fiber 3g; cholesterol 9.6mg; iron 3.7mg; sodium 477mg; calcium 358mg.
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