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Roasted Tomato and Fennel Pasta

Jami Nolen, Nutrition Program Associate

July 10, 2011

 

Yield

Makes 4 servings

 

Ingredients

  • 1/2 pound fennel bulb
  • 1/2 cup olives, pitted and halved
  • 2 teaspoons chopped fresh rosemary
  • 1 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

 

Preparation

  1. Preheat oven to 450.
  2. Cut fennel bulb in half lengthwise; discard core. Chop the fennel into bite-sized pieces.
  3. 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.
  4. 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 Information

Calories: 370
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.

 


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Last update: Thursday, July 14, 2011