Ingredients
- 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
Description
A Vegetarian Recipe For Fennel And Carrot Pasta
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