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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 450°F Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes. | 2. In the meantime, bring a pot of salted water to boil and cook the pasta until al dente. Reserve some pasta cooking water. | 3. After 15 minutes of roasting, stir the crushed tomatoes into the vegetables, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown. | 4. Reserve 1 cup of the pasta cooking water. Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel bulb	2		cored sliced	-	-	-	-
onion	2		peeled sliced	120.0	28.02	3.3	0.3
garlic clove	8		chopped	-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
chili flake	1/2	teaspoon		-	-	-	-
fennel seed	2	tablespoons		40.02	6.0656	1.8328	1.7249
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
pasta	1	lb		312.9791	45.3593	6.9853	10.478

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.