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Fettuccini with Tomatoes, Olives and Fennel

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Pillsbury Kitchens
Updated Jan 21, 2011
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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
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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

  • Step 
    1
    Cook fettuccini in large saucepan as directed on package. Drain; cover to keep warm.
  • Step 
    2
    Meanwhile, chop reserved fennel leaves to measure 2 tablespoons; set aside.
  • Step 
    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.
  • Step 
    4
    Add 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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