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

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.

Cooking Light AUGUST 2004

  • Yield: 4 servings (serving size: about 1 3/4 cups)

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

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.

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
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