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Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives

Recipes »  Main Dish  »  Pasta

Roasting the vegetables gives them a slight sweetness that is countered by the briny olives and salty cheese. (Cooking Light magazine 8-04)

Yield: 4 Ready in 45 minutes

Cuisine: ItalianMain Ingredient: Fennel

(5, 2) 100% would make again (reviews)

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Verified by stevemur

Servings          
Original recipe makes 4
1/2 poundFennel bulb
1/2 cupKalamata olives; pitted and halved
2 teaspoonsFresh rosemary; chopped
1 1/2 teaspoonsFresh Oregano; chopped
2 cupsCherry tomatoes; halved
1/8 teaspoonBlack pepper
1 tablespoonExtra Virgin Olive Oil
8 ouncesPenne pasta; uncooked (2 cups)
1/2 teaspoonSalt
3/4 cupPecorino Romano cheese; grated (3 oz)

Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives Preparation

1. Preheat oven to 450.

2. Cut fennel bulb in half lengthwise; discard core. Chop the fennel into bitesize pieces. Combine fennel, olives, rosemary, oregano, and tomatoes in a 13x9-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.

3. Prepare pasta according to package directions, omitting salt, and stir to combine. Add cheese; toss to combine.

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Calories Per Serving: 410
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Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
[I made edits to this recipe.]
7 years, 6 months, 3 weeks, 3 days, 50 minutes ago

[I posted this recipe.]
7 years, 6 months, 4 weeks, 21 hours, 10 minutes ago

Tags

  1. Low-fat
  2. Bake
  3. Main Dish
  4. Italian
  5. Fennel
  6. Dinner
  7. Spring

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