Whole Grain Rotini with Braised Fennel, Carrots and Spring Onions

Instructions

1. Bring a large pot of water to a boil.
2. Sauté minced garlic in oil until garlic turns slightly yellow, about 3 minutes.
3. Cut the fennel bulbs in half, then in thin slices. Add to the skillet, along with the carrot cut in roundels (rounds) about ⅛ of an inch thick. Braise for about ten minutes under medium high heat covered.
4. Season with salt and black pepper; cover with a lid and cook through stirring occasionally.
5. Stir in onions cut on a bias ½ inch long, cook an additional three minutes.
6. Meanwhile, cook Whole Grain Rotini according to package directions. Drain and toss with the sauce.
7. Stir in the grated cheese and fennel fronds before serving.