Bow Tie Pasta w/ Fennel and Carrots

Ingredients:

• 1 bulb fennel
• 6 oz bowtie pasta
• 2 large carrots cut into thin strips
• 1/2 cup chopped sweet onion
• 2 cloves garlic minced
• 2 tbsp olive oil
• Salt and Pepper to taste
• 1 1/2 cup chopped fresh spinach
• 2 tbsp Parmesan or Asiago cheese grated

Directions

Remmove upper stalks from fennel bulb and discard any wilted outer layers. Wash and pat dry. Cut into fourths and remove core and discard. Then slice quarters into thin strips. Cook pasta in lightly salted boiling water for 5 minutes. Add carrot and fennel strips. Cook for 5 more minutes. Drain. Meanwhile, in a small skillet, cook onion and garlic in olive oil for 3 minutes or until onion is tender. Salt and pepper to taste, then transfer pasta mixture to serving bowl. Add onion mixture and spinach and toss. Grate asiago or parmesan cheese over top and serve.