This is my favorite fennel dish. Rather than penne, I use orecchiette because it holds the veggies better.
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)
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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
- 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
- Preheat oven to 450°.
- 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.
- 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.
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