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Fettuccini with Tomatoes, Olives and Fennel

Fettuccini with Tomatoes, Olives and Fennel
  • Prep 20 min
  • Total 20 min
  • Ingredients 8
  • Servings 4

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

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
410
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
4g
20%
Cholesterol
10mg
3%
Sodium
680mg
28%
Total Carbohydrate
56g
19%
Dietary Fiber
5g
20%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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