- Calories 370
- Caloriesfromfat 29%
- Fat 11.8g
- Satfat 4g
- Monofat 5.5g
- Polyfat 0.7g
- Protein 14.6g
- Carbohydrate 52g
- Fiber 4.2g
- Cholesterol 20mg
- Iron 3.3mg
- Sodium 735mg
- Calcium 250mg
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.
How to Make It
Step 1
Preheat oven to 450°.
Step 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.
Step 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.
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Kathryn61's Review
Delicious! Will make this again! The only thing I changed was I used grape tomatoes instead of cherry tomatoes and I used Ronzoni Smart Taste Penne (more fiber and less fat). This was the first time I had eaten fennel. My husband and I both loved this dish. I'm going to grill some shrimp and add to the leftovers in a couple of nights.
Chesterscraps's Review
I LOVE this pasta sauce! I must admit - I double the recipe for the sauce but keep the pasta the same amount. It's so yummy!
alyssaando's Review
Great flavors! I probably used more fresh oregano and rosemary than called for and it was wonderful and not overpowering.
CandaceCH's Review