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

Roasting the vegetables gives them a slight sweetness that is countered by the briny olives and salty cheese.

Yield: 4 servings (serving size: about 1 3/4 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 370
  • Calories from fat: 29%
  • Fat: 11.8g
  • Saturated fat: 4g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 14.6g
  • Carbohydrate: 52g
  • Fiber: 4.2g
  • Cholesterol: 20mg
  • Iron: 3.3mg
  • Sodium: 735mg
  • Calcium: 250mg

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

Preparation

  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.
My Notes

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

Add Note

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