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.

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
2 teaspoons extra virgin olive oil
1 large fennel bulb
3 large 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)

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.

Nutrition

Per serving (about 10oz/294g-wt.): 350 calories (35 from fat), 4g total fat, 1g saturated fat, 11g protein, 59g total carbohydrate (5g dietary fiber, 7g sugar), 0mg cholesterol, 80mg sodium

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