Meanwhile boil the pasta according to the package instructions, but reserve one cup of the starchy pasta water. So delish! Leftovers can be refrigerated for several days and reheated in a 350 degree oven until warmed through. When the fennel is tender and caramelized, push it to one side of the sheet pan and add the tomatoes and garlic on the other side. 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. Discard stalks, or save for stock at a later time. Drain and rinse with cold water. Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of the cooking water for the sauce. Also, bring a large pot of water to boil for the pasta. Cut the stalks off of the bulb and reserve the leafy fronds. Cut bulbs in half lengthwise, remove the core, and brush both sides with olive oil, sea salt, and pepper. Finally, be sure to subscribe to receive new recipes in your inbox! I’ll always switch up what I put in it, depending on what’s in season and what’s available. And we recently discovered it works on its own as a side dish! Try this technique in my Sun-Dried Tomato Pasta Recipe! Tip in the fennel and cook for 10 mins until soft and slightly golden, adding the fennel seeds and garlic for the final 3 mins of cooking. Such a great idea! Serve immediately. I agree, there’s nothing better of a complimentary dish at a BBQ than a fresh pasta salad! Sonja and Alex Overhiser are writer and photographer behind A Couple Cooks and authors of Pretty Simple Cooking, named one of the best vegetarian cookbooks and best healthy cookbooks. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Those roasted bell peppers were such a delicious compliment! Let cool, and then slice fennel into thin strips. In the meantime, bring a pot of salty water to boil and cook the pasta until al dente. Such a delicious salad! Welcome to the surprise that is roasted fennel! I know that it can be eaten raw, but I prefer to roast it. Stir it all together and season with more salt and pepper to taste. We’re Sonja and Alex Overhiser, the recipe developers and cookbook authors behind this website. Here are some to add to your list: Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. Get up to 50% off a luxury towel set! Preheat oven to 400 degrees and prepare the fennel. On A Couple Cooks, you will find healthy vegetarian, vegan, and whole food recipes. Roasted vegetables make the best easy side dishes! Roast the fennel. Serve salad chilled or at room temperature. We found that the flavor adds a beautifully unique element to soups and salads. Italian sausage, onion, garlic, white wine, sundried tomatoes, parsley, capers and Parmesan – it’s a celebration of delicious Italian flavor. Remove any tough outer layers of the fennel and discard them. Cook until golden and cooked through, about 6 minutes. Italian sausage, onion, garlic, white wine, sundried tomatoes, parsley, capers and Parmesan – it’s a celebration of delicious Italian flavor. Especially when you’re a Roasted Fennel Feta Pasta Salad. Featured on the Today Show and Washington Post, Using a large chef’s knife, cut off the top of the fennel, called the “fronds.” (You can use the wispy portions as a garnish if you’d like.). Fennel is a member of the carrot family, though it looks like an onion that’s sprouted celery stalks and dill fronds! Yes – use the fronds! Wow, this looks amazing! I like to use a smaller pasta shape for this dish, so that it’s the same size as all the diced vegetables and sausage – it’s the secret to a perfect bite! I know what I am having for dinner tonight; this looks hands down delicious! Depending on the size you will need to roast the fennel for 20-40 minutes (flipping halfway through). Toss fennel with 1 tablespoon olive oil, salt and pepper. This pasta dish looks and sounds fancy, but it only has 4 main ingredients (garlic not pictured because I forgot it!) Once roasty and delicious, the fennel gets paired with salty feta and bright cherry tomatoes, which are a match made in heaven. If you can’t find fennel salt or don’t want to buy it, you can totally make your own by combining some ground fennel seeds with sea salt. Add the fennel, tomatoes and garlic (and all the yummy pan juices) to the pasta. Underrated fennel is a nice touch for elevating your pasta salad game. I gotta try this. Roast for 20 to 25 minutes, until browned and very tender (no need to stir). Sprinkle with parsley (and parmesan cheese if you’re not vegan) and enjoy! Raw fennel has a crunch and black licorice flavor, making it perfect for salads (like this one). I love how easy this is to make! Pick off the fennel fronds (they make a great garnish) and the cut off and discard the fennel stems. You get the idea. Toss the sliced fennel with a little bit of olive oil, salt, and pepper. Your email address will not be published. You could use whole wheat pasta, brown rice pasta, quinoa pasta, fresh vegetables, roasted veggies, pickled veggies, feta cheese, mozzarella cheese, Parmesan cheese. If you’re a fennel newbie like me and are sort of intimidated by it, here’s a video of how to prep it. Spread out in a single layer on a sheet pan and roast in the oven for about 30-40 minutes, flipping once halfway through. Add a rating: Comments can take a minute to appear—please be patient! I don't think I'm alone—the flavor of black licorice is distinct enough to have long spawned lovers and haters. If you see something not so nice, please, report an inappropriate comment. Thank you Dan! I’m going to start a Meatless Monday segment, and what better way to kick it off than with some carbs? You will also receive the Official Giadzy Newsletter and access to post in the Club G fan community! Yes, pasta salad may very well be my favorite part of any BBQ . Here are a few quick and delicious ways to eat fennel: Roasted or braised fennel as a side dish for meat is absolutely delicious! Prepare pasta according to package directions, omitting salt and fat. Both times I have made this dish I sliced the fennel, but my husband and I were discussing that next time I think I should cut it into smaller pieces because it would make it a little easier to eat (especially for the two year old!). Tag @parsnipsandpastries on Instagram and hashtag it #parsnipsandpastries, Your email address will not be published. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta. Tried it out and it’s awesome. If not vegan, add parmesan cheese. (Catches breath.) The fennel, tomatoes, and garlic come together to make a very flavorful pasta dish with minimal effort. Drain pasta and return it to the same pot.