fettuccine with roast fennel, zucchini and olive
June 12, 2013 § 43 Comments
Roasting vegetables in the oven makes simple work of a pasta sauce. The vegetables soften nicely and sweeten while they cook. No need to constantly stir as you would with stove top cooking. You can use whatever vegetables you would like, however, I would recommend you use plenty of garlic.
I n g r e d i e n t s :
- 1 pound good quality fettuccine
- 2 fennel bulbs, thickly sliced
- 1 red onion, cut into wedges
- 4 small zucchini, thickly sliced
- 3 roma tomatoes, sliced (not pictured)
- 2 or 3 shallots, thinly sliced
- 6 cloves of garlic, smashed and peeled
- 1 teaspoon Spanish smoked paprika (pimentón dulce)
- salt and pepper
- 1/3 cup black olives, pitted
- 2 tablespoons unsalted butter
- grated Manchego, to serve
M e t h o d :
Preheat oven to 425°F.
Put a large pot of water on the stove to boil.
Put the olive oil in a roasting pan and place it in the oven for a few minutes until you heat activity.
Add all the vegetables and the garlic to the hot roasting pan and sprinkle over the paprika. Season with salt and pepper. Roast for approximate 20 minutes, giving the pan a shake now and again. Continue roasting until vegetables are soft, roasted and slightly browned. Add the tomatoes and olives and stir to coat well, roast additional 5 minutes. Remove from oven, cover with foil and let sit while you cook the fettuccine.
Cook the fettuccine according to the package instructions, typically 9 – 11 minutes. Drain well and return to the warm pot. Add the butter and toss well. Add the roasted vegetables and toss gently to combine everything. Sprinkle with grated Manchego and serve right away.
Fennel is one of my favorites. Lovely pasta.
Thank you. Roasted fennel is one of my favorites too.
I’ve never tried cooking with fennel…much less eating it with pasta! so… maybe I’ll try it one day! And… totally agree with you on “plenty of garlic”! It’s one of those things my life would be incomplete without..thanks for sharing dear! have a great day!
Yes! You should try it. I really love roasted fennel. Hope you are having a good week.
This looks wonderful. So many of my favorite foods all in one dish! Especially the garlic.
this looks like a great recipe. I love roasting veggies (even in the summer, thank heavens for AC) :)
You know…we have very mild summers here in Seattle. Last year I think our highest temperature was something like 85°. And that only lasted two or three days. Most people do not even own an AC!
wow, that’s nice. I’ve only visited in the winter. Oh, guess what I found at the farmer’s market this afternoon … scapes! I wouldn’t have known what they were if I hadn’t read your post. Needless to say I picked up a bunch to roast according to your recipe :)
That is great! I’m so glad you saw the post before you went to the market. Let me know how you like them! The bunch was so big we didn’t finish them at dinner and they were just as good the next day right out of the refrigerator. I thought the leftovers would be really nice on top a salad. If you do something neat with them I hope you post it! :)
will let you know how they turn out :)
Easy, delicious food! Will try this soon, especially with plenty of garlic :-)
Your taste in Cheeses is extraordinary!!!
Thank you Marie! We love cheese around here. Especially firm cheeses. Most likely I am consuming way more dairy than necessary. :)
I got so excited by the pasta I forgot to like your post ;-) Never too much Dairy, Here Here :-)
Damn, i love charred onion and fennel,
what a comfort pasta!
Love them too. Thank you. :)
Roasting would really make those vegetables come alive. Using them to build a pasta dish is my kind of meal — and the possibilities are endless.
I agree. It is so true. So many vegetables are wonderful roasted. This was a pretty good combination. Love fennel.
Delicious, I like it so much that you cook with fennel. This is recipe I am going to make for Javi to stir him up… Thanks
Good! Hope you it works! ;)
Yum! Roast vegies rock!
This dish looks so~ appetizing! Roasted vegies, YUM!
Thank you Fae! Welcome back! Haven’t heard from you in awhile. :)
I’ve yet to roast anything for pasta! Can’t quite believe that. I always stay with food on the hob or stove top. Well, I tend to listen out for what is cooking. I’m usually online in another room. That aside, I must roast some veg as well the next time I’m baking bread. That way I’ll have sups almost done. Only pasta to cook. And I agree, always lots of garlic!
Awww. And perhaps I must bake some bread next time I’m roasting vegetables! Bread baking is my biggest failure. I mustn’t give up though right! Sweet breads…easy. Breads which require a rise…no so easy for me.
I LOVE oven roasted vegetables! And this dish this looks just wonderful – especially like the photograph of the baking tray of vegetables – so enticing.
Thank you so much for your kind compliments. I love roast vegetables too and this was a first to make a pasta out of them. Highly recommend you do it too. :)
I’ll give it a try. I was thinking roasted eggplant, garlic, red onion, perhaps some tomato…. mmmmm……
Sounds perfect. Let us all know how it turns out! ;)
Yum. I’m huge fan of roasted vegetables but I’ve never tried using them for pasta. Great idea, especially with the smoked paprika (I am addicted to that stuff. So delicious!). I love your photographs. Beautifully simple, warm and lovely x
Thank you Laura. Your latest post on curing olives was so well done and I love the idea of having a kitchen project such as this. Too bad we have to leave the house every day to generate income. Instead, what a dream to be in the kitchen putting up sustenance for our living. Anyway, off to work I go! :)
Ah, I feel exactly the same! I’m at work right now :(
I struggle with having to ‘generate income’. My work (at a hospital) is definitely not where my heart is. I think the creative, heart-driven part of me stays curled up on the couch waiting for when I can run into the kitchen. Maybe one day. I’ll buy a lotto ticket for both of us! xx
Oh this is wonderful, roasting the vegetables makes for a very tasty sauce for the pasta. This looks fantastic.
Yes, there is a nice richness in roasting I like and the pasta noodles really hold the flavor well. :)
I absolutely LOVE fennel and have not yet tried it in a pasta dish. Great idea, and it looks wonderful!
I hope your do try it in a pasta. This dish was so delicious and easy too. Not much clean up! Which we love, right! :)
Love your combination of ingredients…this sounds like a delicious dish.
Your website is so clean and organized and the photos are wonderful!!! Have a pleasant day!
Thank you Liz. Very kind comment. :)
Oooh, so loaded with veggie goodness! So many colours and flavours…I could imagine this being a hit at a summer picnic. I’d only recently started cooking with fennel, and it adds such an interesting depth to dishes.
So true. I really like fennel too! Hmmm. This would be a good picnic dish because it was delicious even cooled off a bit. :)
I agree with plenty of garlic! And roasting vegetables is always great :)
This is a great way of incorporating veggies in a pasta dish. Love roasting veggies. Looks heavenly!
Glad to see you have a love for fennel too! It’s one of those under appreciated vegetables. Thanks for the idea of roasting veggies with smoked paprika. Sounds really good.