Penne Pasta with Roasted Fennel & Cherry Tomatoes

Penne Pasta with Roasted Fennel & Cherry Tomatoes

Health Rating
Prep Cook Ready in Servings
10 min 40 min 50 min 4


1/8 tsp Black pepper
2 cup Cherry Tomatoes (halved)
1 tbsp Extra virgin olive oil
227 gm Fennel
1/2 cup Kalamata olives
1 1/2 tsp Oregano, fresh
2 cup Pasta, Penne, dry
3/4 cup grated Pecorino cheese
2 tsp Rosemary, fresh (chopped)
1/2 tsp Salt


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.

Nutrition Facts

Per Portion

Calories 536
Calories from fat 169
Calories from saturated fat 68
Total Fat 18.8 g
Saturated Fat 7.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.3 g
Cholesterol 49 mg
Sodium 1063 mg
Potassium 634 mg
Total Carbohydrate 65 g
Dietary Fiber 5.6 g
Sugars 4.4 g
Protein 26.3 g

Dietary servings

Per Portion

Grain 2.7
Milk Alternative 0.9
Vegetables 2.5

Energy sources

Recipe from:
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