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Carrot and Fennel Pasta

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.

Submitted by Sara Jones, Tucson CSA