Fennel and Carrot Pasta

Fennel and Carrot Pasta

  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 min
  • Serving: 4 Servings

Fennel and carrot add delicate texture and taste to this vegetarian pasta dish.


  • 1 bulb fennel (about 1 pound), cored an cut into thin strips
  • 4 ounces bow-tie, gemelli, or corkscrew pasta
  • 2 large carrots, cut into thin strips (1 cup)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1-1/2 cups shredded radicchio or fresh spinach
  • 2 tablespoons grated Parmesan cheese


  1. Cook the pasta al dente according to package directions, adding the fennel and the carrot for the last five minutes, and adding an additional 5 minutes to the cooking time. Drain well and return pasta mixture to pot.
  2. In the meantime, place the olive oil into a small sauté pan over medium heat, and add the onion and the garlic. Cook the mixture for 3 minutes and then sprinkle with salt and pepper.
  3. Add the onion mixture, radicchio and Parmesan cheese to the pot with the pasta and toss to combine. Transfer the pasta to a serving dish and serve immediately.


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