Directions:
- Steam carrot, covered, 5 minutes or until crisp-tender. Set aside.
- Cook pasta according to package directions, omitting salt and fat. Drain well, and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add leek and next 5 ingredients (leek through garlic); sauté 5 minutes. Add carrot, peas, vermouth, and salt. Cover, reduce heat, and simmer 2 minutes.
- Combine pasta, vegetable mixture, cheese, and fennel fronds in a bowl, and toss well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.6 Kcal (1401 kJ) | ||
| Calories from fat | 47.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 8% | |
|---|---|---|---|
| Cholesterol | 3.2mg | 1% | |
| Sodium | 296.44mg | 12% | |
| Potassium | 348.79mg | 7% | |
| Total Carbs | 57.18g | 19% | |
| Sugars | 7.28g | 29% | |
| Dietary Fiber | 6.29g | 25% | |
| Protein | 9.98g | 20% | |
| Vitamin C | 50.3mg | 84% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 15.2mg | 85% | |
| Calcium | 99.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 132.45 Kcal (555 kJ) | ||
| Calories from fat | 18.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 8% | |
|---|---|---|---|
| Cholesterol | 1.27mg | 1% | |
| Sodium | 117.34mg | 12% | |
| Potassium | 138.06mg | 7% | |
| Total Carbs | 22.63g | 19% | |
| Sugars | 2.88g | 29% | |
| Dietary Fiber | 2.49g | 25% | |
| Protein | 3.95g | 20% | |
| Vitamin C | 19.9mg | 84% | |
| Vitamin A | 0.5mg | 41% | |
| Iron | 6mg | 85% | |
| Calcium | 39.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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