Capellini with Roasted Vegetables
4

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.

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    Ingredients: 
    • 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
    • 3 loaves 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)
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    Method: 

    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.

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