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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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 4|
|Calories from Fat: 165 (40%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 85.1mg||26 %|
|Sodium 704.8mg||24 %|
|Potassium 568.6mg||15 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 37.5g|
|Protein 21.5g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 410
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