Capellini with Roasted Vegetables

Serves 4
Time 1 hr 10 min

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.

Special Diets:

Low SodiumLow Sodium
VegetarianVegetarian

Ingredients

    8 ouncescapellini pasta
    1(8-ounce) bag cippolini onions, peeled
    10 clovesgarlic, peeled, split in half
    1/4 teaspoonground black pepper
    2 teaspoonsextra-virgin olive oil
    1 largefennel bulb, cut in 1/2 inch pieces
    4Roma tomatoes, cut in 1/2 inch pieces
    1/2 teaspoondry oregano
    Pinch crushed red chile flakes
    1 cupred wine
    1 tablespoonbalsamic vinegar
    4 teaspoonsromano cheese, (optional)
    1/2 teaspoonfine sea salt

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Method

Preheat the oven to 400°F. 


Place onions, fennel, garlic, salt and pepper in a glass baking dish, toss with olive oil. 


Roast until the they begin to soften, about 25 minutes, stirring once halfway through. 


Stir in tomatoes, oregano, chile flakes, wine and vinegar. 


Roast until the sauce has thickened and reduced slightly, about 30 minutes.


Meanwhile, bring a large pot of salted water to a boil over high heat. 


Add pasta and cook until al dente, about 8 minutes. Drain well. 


Serve vegetable mixture over pasta and topped with cheese, if using.

Nutritional Info

Serving Size

Calories

350

Total Fat

4g

Saturated Fat

1g

Cholesterol

0mg

Sodium

80mg

Total Carbohydrate

59g

Dietary Fiber

5g

Total Sugars

7g

Protein

11g

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.