Barilla for Professionals

BARILLA® WHOLE GRAIN ELBOWS WITH FENNEL, CARROTS, AND SPRING ONIONS

Servings
24

INGREDIENTS

  • 3 lb Barilla® Whole Grain Elbows
  • 6 tbsp extra virgin olive oil
  • 6 cloves fresh garlic, minced
  • 3 bulbs fennel, thinly sliced
  • 8 medium carrots, peeled and cut into 1/8 inch rounds
  • 3 bunches spring onions, sliced
  • 1 cup Parmigiano Reggiano cheese, grated

PREPARATION

  1. 1.Cook pasta according to package directions.
  2. 2.Drain pasta and drizzle with some olive oil to prevent from sticking.
  3. 3.In a skillet, sauté the garlic in the oil until it turns slightly yellow.
  4. 4.Add the fennel and carrots.
  5. 5.Cook over medium-high heat, covered, until the vegetables are just al dente, toss with spring onions and cook another minute or two.
  6. 6.Season with salt and black pepper.
  7. 7.Toss with the hot pasta and garnish with the cheese.

CHEF'S NOTE

Recipe created by the Barilla for Professionals Culinary Team.

Note: This recipe image is AI generated. 

https://www.barillaforprofessionals.com/en-us/recipes/barilla-whole-grain-elbows-with-fennel-carrots-and-spring-onions/