Gemelli with Roasted Fennel and Sun-Dried Tomatoes

Fusilli, cavatappi, or penne rigate can be substituted for the gemelli. Cook the pasta while the fennel bakes to save time.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 494
Caloriesfromfat 27 %
Fat 14.7 g
Satfat 4.7 g
Monofat 7.1 g
Polyfat 1.1 g
Protein 16.9 g
Carbohydrate 76.6 g
Fiber 7.5 g
Cholesterol 19 mg
Iron 4.5 mg
Sodium 923 mg
Calcium 195 mg


2 large fennel bulbs (about 2 1/4 pounds)
Cooking spray
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 pound uncooked gemelli (short tube-shaped pasta)
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
2 teaspoons grated fresh lemon rind


Preheat oven to 425°.

Trim tough outer leaves from fennel. Cut fennel bulbs in half crosswise; discard cores. Cut into 1/2-inch-thick pieces. Place fennel pieces in a large roasting pan. Coat fennel with cooking spray. Add 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat. Bake at 425° for 20 minutes. Stir fennel; bake an additional 10 minutes or until tender.

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons pasta cooking water. Return pasta to pan. Add reserved pasta cooking water, fennel, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, feta, and remaining ingredients; toss well.