Roasted Tomato and Fennel Pasta
Jami Nolen, Nutrition Program Associate
July 10, 2011
Makes 4 servings
- 1/2 pound fennel bulb
- 1/2 cup olives, pitted and halved
- 2 teaspoons chopped fresh rosemary
- 1½ teaspoons chopped fresh oregano
- 2 cups cherry tomatoes, halved
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 8 ounces uncooked whole wheat penne pasta
- 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.
Calories from fat: 29%
Fat: 11.8 g
Saturated fat: 4 g
Monounsaturated fat: 5.5 g
Polyunsaturated fat: 0.7 g
Protein: 14.6 g
Carbohydrate: 52 g
Fiber: 4.2 g
Cholesterol: 20 mg
Iron: 3.3 mg
Sodium: 735 mg
Calcium: 250 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Thursday, July 14, 2011