November has been a very busy month for me with lots of traveling and very little time to share with you more tasty Mediterranean recipes. December will also be loaded with trips, but I will do my best to share with you as many recipes as possible to give you plenty of healthy Mediterranean diet recipes ideas for your Christmas celebrations.
The recipe that I share with you today, my “Roasted fennel & tomato pasta” is a very simple yet delicious vegan Mediterranean diet recipe.
Fennel is an excellent source of vitamin C, vitamin K, folate, dietary fibre, iron, calcium, phosphorus, magnesium and manganese.
I love to have fennel roasted with lemon and extra virgin olive oil (EVOO), add to that roasted cherry tomatoes paired with al dente pasta and you have a delicious and nutritionally balanced dinner in little more than 30 minutes.
Remember that pasta should always be cooked the Italian way “al dente” in order to keep its Glycaemic Index (GI) low.
If you try this tasty and healthy vegan Mediterranean diet recipe of roasted fennel & tomato pasta please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy!
- 4 Tablespoons extra virgin olive oil (EVOO)
- 1 Fennel bulb
- 250g (1 ½ cup) Cherry tomatoes
- 1 Lemon, cut in wedges
- 200g (7 ounces) Wholemeal tagliatelle
- 1 Teaspoon sea salt
- Freshly grounded black pepper
- Have all the vegetables well washed and prepared as indicated in the ingredients description.
- Remove the stalks and fronts of the fennel by cutting them as close to the bulb as possible. Save the fronds to decorate the dish. Remove and discard the core of the fennel. And thinly slice the bulb.
- Lay the fennel bulb slices, the lemon wedges and the cherry tomatoes in a roasting dish, toss with 2 tablespoons EVOO, season with salt and pepper to taste and bake in the middle of the oven at 200°C (392°F) for about 25 minutes or until the fennel is fork-tender and cooked through.
- While the fennel is in the oven, boil water in a large saucepan and add one tablespoon salt. Add the tagliatelle pasta and stir. Follow the cooking instructions on the package and taste your pasta while it is cooking to avoid overcooking it and to make sure you cook the pasta “al dente”. Stir the pasta from time to time and when the cooking time indicated in the package is over and the pasta is al dente, remove from the heat and drain.
- Top the drained pasta with the roasted fennel and tomatoes, toss with the rest of the EVOO and decorate with the fennel fronds. Serve hot.
