Fennel Spinach Pasta

• 1 Fennel bulb, sliced thinly
• 1 medium Onion, sliced thinly
• Thyme (optional)
• 16 oz Pasta
• 1 can (6oz) Tomato Paste
• 3 cloves Garlic, minced
• 1 can (15oz) White Beans
• 4 cups fresh Spinach, rinsed

Bring large pot of salted water to boil. Cook pasta according to package directions to al dente.

In a skillet, caramelize onion and fennel adding thyme if desired, occasionally adding spoonfuls of the pasta water to pan - this will help them to cook faster.

Scrape onions and fennel to side, add tomato paste and let it cook down.

Add garlic and cook 1 minute.

Add 1 cup of pasta water to pan and mix ingredients in pan well, reducing until sauce is thickened.

Add 1/2 cup pasta water, beans and spinach. Immediately add al dente pasta over top. Let spinach wilt for about 1 minute.

Season as necessary.

** If pasta sauce it too thick, add pasta water to thin**

Rosted Fennel and Carrots

Preheat Oven: 350 degrees

• 2 Fennel bulbs, sliced
• 3-4 large Carrots, peeled and cut
• 2 tsp Herbs de Provance
• Pecorino Romano, Grated
• Extra Virgin Olive Oil
• Fresh Dill, chopped

Cut the vegetables and toss them in a bowl, sprinkling with olive oil. Add herbs de Provance, dill and pecorino. Mix well and transfer to baking dish.

Sprinkle with more pecorino and roast until nicely browned and soft.