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Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives

Yield 4 servings (serving size: about 1 3/4 cups)
Roasting the vegetables gives them a slight sweetness that is countered by the briny olives and salty cheese.

Ingredients

  • 1/2 pound fennel bulb
  • 1/2 cup kalamata olives, pitted and halved
  • 2 teaspoons chopped fresh rosemary
  • 1 1/2 teaspoons chopped fresh oregano
  • 2 cups cherry tomatoes, halved
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon extravirgin olive oil
  • 8 ounces uncooked penne (about 2 cups)
  • 1/2 teaspoon salt
  • 3/4 cup (3 ounces) freshly grated pecorino Romano cheese

Nutrition Information

  • calories 370
  • caloriesfromfat 29 %
  • fat 11.8 g
  • satfat 4 g
  • monofat 5.5 g
  • polyfat 0.7 g
  • protein 14.6 g
  • carbohydrate 52 g
  • fiber 4.2 g
  • cholesterol 20 mg
  • iron 3.3 mg
  • sodium 735 mg
  • calcium 250 mg

How to Make It

  1. Preheat oven to 450°.

  2. Cut fennel bulb in half lengthwise; discard core. Chop the fennel into bite-sized pieces. Combine fennel, olives, rosemary, oregano, and tomatoes in a 13 x 9-inch baking dish. Sprinkle fennel mixture with pepper; drizzle with olive oil. Toss well to coat. Bake fennel mixture at 450° for 30 minutes or until fennel is tender, stirring once.

  3. Prepare pasta according to package directions, omitting salt and fat. Drain; place in a large bowl. Add fennel mixture and salt, and stir to combine. Add cheese; toss to combine.