Carrot and Fennel Pasta

March 3, 2008

Carrot and Fennel Pasta

Sara Jones, Tucson CSA

This is a fast and easy recipe, everything is ready by the
time the pasta is done cooking. The vegetables, cut into
long thin strips, cook quickly. Use a vegetable peeler to
cut strips of carrot, and a very sharp knife to cut long strips
of fennel and onion. Butter complements the taste of
fennel, but you can use olive oil if you prefer.

2-3 carrots, sliced into thin strips (or grated)

1 head fennel, any woody core removed, sliced into thin
strips (use leafy fennel fronds for garnish if desired)

3 green onions, sliced lengthwise into thin strips
3 cloves garlic, minced
2 + tablespoons butter
Salt and pepper to taste
Cooked pasta

While pasta is cooking, stir carrots, fennel, onion and
garlic into melted butter, in a skillet over medium high
heat. Stir often, sprinkling mixture with a little of the
boiling pasta water or white wine if it appears too dry.

When pasta is cooked through, drain and add to vegetable
mixture. Season with salt and pepper and another pat of
butter, if desired, and toss to mix. Serve hot.

Leave a Reply