Carbohydrate: Tri-Color Rotini Pasta with Fennel

A quick pasta recipe with creamy sauce complemented by flavorful fennel.

Serves: 4
about 20 minutes

1 large fennel bulb
1 lb tri-color Rotini pasta
1 – 2 garlic cloves
1 cup heavy cream
olive oil

How to:
1. In a large stockpot bring 6 quarts water and 2 teaspoons of salt to a boil. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 10 minutes or until the pasta is almost done, stirring occasionally. Drain pasta in a colander.

2. While the pasta is cooking, wash and trim the fennel. Cut fennel bulb in quarters lengthwise; cut each quarter into 1/4-inch-thick slices.

4. Mince garlic cloves.

5. In a large skillet heat oil over medium-high heat.

6. Sauté garlic but don’t let it turn brown.

7. Add fennel. Simmer for about 5 minutes, and season with salt and pepper.

8. Add cream, season to taste with paprika and let simmer for another 5 minutes.

9. Combine fennel and sauce with the drained pasta. Stir to coat the pasta evenly and serve immediately.

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