1 large fennel bulb, a few leaves reserved
1 c thinly sliced carrots
2 c short, dried pasta–penne, farfalle, rotini, gemelli
1/2 c chopped onion
2 cloves garlic, minced
1 T olive oil
salt and pepper, to taste
2 c shredded arugula, mustard greens, dandelion, tat soi…
1/4 c grated Parmesan or Romano cheese, plus extra for serving

1. Remove upper stalks from fennel, including feathery leaves, reserving some for garnish. Wash and pat dry. Cut off any discolored areas on the fennel bulb. Quarter fennel bulb lengthwise and cut quarters in thin strips.

2. Finely chop fennel leaves; set aside.

3. Cook pasta in a large pot of lightly salted boiling water for 5 minutes. Add fennel and carrots; cook for 5 minutes more or until pasta is al dente or to your preference. Drain.

4. Meanwhile, heat oil in a small skillet. Cook onion and garlic for about 5 minutes or until onion is tender. Stir in pepper and salt. Transfer pasta mixture to a serving dish; add onion mixture, greens, and Parmesan cheese. Toss well to mix. Garnish with chopped fennel leaves. Serve, with additional Parmesan cheese, if you like.