Fettuccini with Tomatoes, Olives and Fennel

Treat your family with this pasta dish that’s made using vegetables - a tasty dinner that’s ready in just 20 minutes.

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Servings 4

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ingredients 8
Prep Time 20 min
Total Time 20 min

Ingredients

1: (9-oz.) pkg. refrigerated fettuccini

1: large fennel bulb, thinly sliced, reserving green leaves

2: tablespoons olive oil

2: cups cherry tomatoes, halved

1/2: cup pitted medium ripe olives, halved

1/2: teaspoon salt

1/8: teaspoon pepper

2: oz. (1/2 cup) shredded Parmigiano-Reggiano cheese

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Directions

1 Cook fettuccini in large saucepan as directed on package. Drain; cover to keep warm.
2 Meanwhile, chop reserved fennel leaves to measure 2 tablespoons; set aside.
3 Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add fennel; cook and stir 3 to 4 minutes or until crisp-tender. Add chopped fennel leaves, tomatoes, olives, salt and pepper; cook 1 to 2 minutes or until thoroughly heated.
4 Add cooked fettuccini; toss gently to mix. Sprinkle with cheese. If desired, garnish with additional fennel leaves.

EXPERT TIPS

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Expert Tips

A variety of colorful and sweet small tomatoes are perfect for this pasta. In addition to cherry tomatoes, look for tiny grape tomatoes and small yellow pear tomatoes.

Parmigiano-Reggiano is an Italian Parmesan cheese that has been aged for at least 2 years. As a result, this cheese has a superb, melt-in-your-mouth texture and a rich flavor. The rind is marked with the words “Parmigiano-Reggiano.”

Six ounces of dry fettuccine can be used in place of the refrigerated fettuccine. Cook the dry pasta as directed on the package.

Two medium tomatoes, coarsely chopped, can be used in place of the cherry tomatoes.

Serve this vegetable-rich fettuccine with crusty Italian bread and with romaine tossed with a little red wine vinaigrette.