Penne Pasta with Roasted Fennel & Cherry Tomatoes

10 50 511
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Penne Pasta with Roasted Fennel & Cherry Tomatoes
Health Highlights


1 dash 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 511
Calories from fat 168
Calories from saturated fat 74
Total Fat 18.7 g
Saturated Fat 8.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 7.1 g
Cholesterol 49 mg
Sodium 1054 mg
Potassium 474 mg
Total Carbohydrate 67 g
Dietary Fiber 3.8 g
Sugars 11.3 g
Protein 20.3 g

Dietary servings

Per Portion

Grain 2.6
Milk Alternative 0.9
Vegetables 2.4

Energy sources


Meal Type(s)