Fresh fennel bulb and greens give this dish a fresh, springy flavor. Carrots and whole grain pasta make this a nutrient-rich recipe.
Whole Grain Rotini with Braised Fennel
10 pounds Barilla Whole Grain Rotini
20 ounces extra-virgin olive oil
3 tablespoons minced garlic
20 bulbs thinly sliced fresh fennel
10 medium cut in 1/8-inch round carrots
10 medium cut in 1/8-inch round carrots
As needed salt
As needed freshly ground black pepper
50 ounces bias cut in 1/2-inch pieces spring onions
20 ounces grated Parmesan cheese
2/3 cup chopped fresh fennel fronds