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Gemelli with Roasted Fennel and Sun-Dried Tomatoes

Yield 4 servings (serving size: 2 cups)
Fusilli, cavatappi, or penne rigate can be substituted for the gemelli. Cook the pasta while the fennel bakes to save time.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.