Treat your family with this pasta dish that’s made using vegetables - a tasty dinner that’s ready in just 20 minutes.
Fettuccini with Tomatoes, Olives and Fennel
- Prep Time 20 min
- Total 20 min
- Ingredients 8
- Servings 4
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
Instructions
-
Step1Cook fettuccini in large saucepan as directed on package. Drain; cover to keep warm.
-
Step2Meanwhile, chop reserved fennel leaves to measure 2 tablespoons; set aside.
-
Step3Heat 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.
-
Step4Add cooked fettuccini; toss gently to mix. Sprinkle with cheese. If desired, garnish with additional fennel leaves.
Nutrition
410
Calories
14g
Total Fat
15g
Protein
56g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 410
- Calories from Fat
- 130
- 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;Tips from the
Pillsbury Kitchens
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