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
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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 520
Calories from fat 168
Calories from saturated fat 68
Total Fat 18.7 g
Saturated Fat 7.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 7.2 g
Cholesterol 49 mg
Sodium 1054 mg
Potassium 615 mg
Total Carbohydrate 62 g
Dietary Fiber 5.4 g
Sugars 4.2 g
Protein 25.7 g

Dietary servings

Per Portion


Grain 2.6
Milk Alternative 0.9
Vegetables 2.4

Energy sources


Pygal48%467.546254926189.02373457332%312.359416014250.90003486620%328.836460181123.70936461848%32%20%CarbohydratesFatProtein
Recipe from:
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