Whole Grain Rotini with Braised Fennel

Fresh fennel bulb and greens give this dish a fresh, springy flavor. Carrots and whole grain pasta make this a nutrient-rich recipe.

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
  1. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in fridge. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
  2. Sauté the garlic in the oil until it turns slightly yellow. Add the fennel and carrots. Cook over
    medium-high heat, covered, until the vegetables are just al dente. Season with salt and black pepper; set aside to cool and refrigerate until needed.

For each serving, to order:

  1. Reheat 1 cup pasta in boiling salted water for 40 to 60 seconds. Drain.
  2. Heat about 2 ounces fennel and carrots with 2/3 ounce onions until tender. Combine 1 cup pasta and vegetable/sauce mixture. Stir in 1/4 ounce (1 Tbsp) of grated cheese and a pinch of fennel fronds before serving.