Capellini with Roasted Vegetables

Capellini with Roasted Vegetables

Serves 4

Serve this vegetarian pasta dish, made with roasted fennel, tomatoes and onions, as a satisfying main course, with a green salad and pieces of crusty bread on the side.

  • 8 ounces capellini pasta
  • 1 (8-ounce) bag cippolini onions, peeled, diced
  • 10 whole garlic cloves, peeled, split in half
  • Freshly ground black pepper to taste, to taste
  • 2 teaspoons extra-virgin olive oil
  • 1 large fennel bulb, cut in 1/2 inch pieces
  • 3 roma tomatoes, cut in 1/2 inch pieces
  • 1/4 teaspoon dry whole oregano
  • Pinch crushed red chili flakes
  • 1 cup red wine
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon arrowroot
  • 4 teaspoons romano cheese, (optional)
You must be signed in to use shopping lists. Sign in or create account

Preheat oven to 375°F. Place onions, garlic, and pepper in a glass baking dish, toss with olive oil. Bake 15 minutes, stir, bake 15 minutes more. Stir in fennel, tomatoes, oregano, chili; bake 15 minutes. Add wine, vinegar, and arrowroot; bake 25 minutes. Prepare pasta according to package instructions. Serve vegetables and sauce over pasta; sprinkle with cheese.

Nutritional Info: 
Per Serving:350 calories (35 from fat), 4g total fat, 1g saturated fat, 0mg cholesterol, 80mg sodium, 59g carbohydrate (5g dietary fiber, 7g sugar), 11g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion