Fusilli, cavatappi, or penne rigate can be substituted for the gemelli. Cook the pasta while the fennel bakes to save time.

Krista Montgomery, M.S., R.D.
Recipe by Cooking Light December 2006

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

Nutrition Facts

494 calories; calories from fat 27%; fat 14.7g; saturated fat 4.7g; mono fat 7.1g; poly fat 1.1g; protein 16.9g; carbohydrates 76.6g; fiber 7.5g; cholesterol 19mg; iron 4.5mg; sodium 923mg; calcium 195mg.
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