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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 494
  • Calories from fat: 27%
  • Fat: 14.7g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 16.9g
  • Carbohydrate: 76.6g
  • Fiber: 7.5g
  • Cholesterol: 19mg
  • Iron: 4.5mg
  • Sodium: 923mg
  • Calcium: 195mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Gemelli with Roasted Fennel and Sun-Dried Tomatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy