Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

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

Donata Maggipinto
Recipe by Cooking Light August 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

370 calories; calories from fat 29%; fat 11.8g; saturated fat 4g; mono fat 5.5g; poly fat 0.7g; protein 14.6g; carbohydrates 52g; fiber 4.2g; cholesterol 20mg; iron 3.3mg; sodium 735mg; calcium 250mg.
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