Penne with roasted fennel
by Irene Vlach
Ingredients
- 2 fenouil
- 2 medium oignon jaune
- 1 gousse ail
- 1/2 cup huile d'olive
- 1/2 lb penne
- 2 Tbsp persil
- parmesan
Instructions
Heat oven to 450 F.
Cut fennel and onions in half, then in 1/4" slices. Combine fennel, onion, garlic and oil in
large roasting pan. Toss the mixture to coat the fennel and onion with the oil. Spread the
mixture in an even layer in the pan. Roast on the topmost rack in the overn, stirring
occasionnally until the fennel and onions are just beginning to brown, 20-25'. While vegetables
are roasting, cook the pasta. Transfer to serving bowl. Add the roasted fennel and onion and the
parsley. Toss well, serve with
Journal.