Gemelli with Roasted Fennel and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fusilli, cavatappi, or penne rigate can be substituted for the gemelli. Cook the pasta while the fennel bakes to save time. Ingredients:
2 large fennel bulbs (about 2 1/4 pounds) |
cooking spray |
2 tablespoons olive oil, divided |
1 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
3/4 pound uncooked gemelli (short tube-shaped pasta) |
3/4 cup (3 ounces) crumbled feta cheese |
1/2 cup drained oil-packed sun-dried tomatoes |
1/4 cup chopped fresh parsley |
3 tablespoons chopped fresh basil |
2 teaspoons grated fresh lemon rind |
Directions:
1. Preheat oven to 425°.
2. Trim tough outer leaves from fennel. Cut fennel bulbs in half crosswise; discard cores. Cut into 1/2-inch-thick pieces. Place fennel pieces in a large roasting pan. Coat fennel with cooking spray. Add 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat. Bake at 425° for 20 minutes. Stir fennel; bake an additional 10 minutes or until tender.
3. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons pasta cooking water. Return pasta to pan. Add reserved pasta cooking water, fennel, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, feta, and remaining ingredients; toss well.
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