Roasted Fennel Pasta
As roasting brings out the natural sweetness of vegetables, you will be amazed how it transforms fennel. Prepared with and Italian-twist, this pasta dish serves us a lot of flavor. You can also add some cannelini beans for a filling meal. Omit the cheese for a vegan option.
- 1 bulb fennel top trimmed and bulb halved
- 2 Tbsp olive oil
- 1 cup scallions chopped
- 1 Tbsp garlic scapes chopped
- 1 can (14 oz) diced tomatoes in juice
- 1/2 tsp oregano chopped
- dash sugar
- 12 oz pasta prepared according to package directions
- parmesan cheese for garnish (optional)
Preheat oven to 375°F or prepare grill for indirect heat-roasting. Drizzle 1 Tbsp of oil over fennel and place fennel cut-side down on grill or baking pan. Roast until fennel is light brown and tender, about 45 minutes. Cool and cut into 1/2-inch pieces. In a sautee pan, heat 1 Tbsp olive oil. Add scallions, scapes and sautee until tender. Add in tomatoes and juice with sugar and oregano. Allow to come to a boil. Reduce heat to low and allow to simmer so that the sauce will thicken. Add in fennel and continue to cook for about 5 minutes. Toss sauce and cooked pasta together. Season with salt and pepper and garnish with parmesan cheese. Serve.