Gemelli with Roasted Fennel and Sun-Dried Tomatoes - 10 pts

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Gemelli with Roasted Fennel and Sun-Dried Tomatoes - 10 pts

 

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

 

 

 

 

 

Preheat oven to 425°.

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.

 

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.

 

Yield: 4 servings (serving size: 2 cups)

 

CALORIES 494 (27% from fat); FAT 14.7g (sat 4.7g,mono 7.1g,poly 1.1g); PROTEIN

16.9g; CHOLESTEROL 19mg; CALCIUM 195mg; SODIUM 923mg; FIBER 7.5g; IRON 4.5mg;

CARBOHYDRATE 76.6g

 

Source: Cooking Light, DECEMBER 2006

Formatted by Chupa Babi: 02.06.08

 

Fusilli, cavatappi, or penne rigate can be substituted for the gemelli. Cook the

pasta while the fennel bakes to save time.

 

 

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