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
add
more

Ingredients


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

Instructions


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


Pygal 49% 467.683439902 191.582856891 32% 310.455079933 248.512303191 20% 329.236491436 123.423965615 49% 32% 20% Carbohydrates Fat Protein
Recipe from: My Recipes
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada