a few fennel fronds, chopped
1. Preheat oven to 400 degrees F. Grease a large sheet pan or casserole dish.
2. In a large mixing bowl toss fennel, fronds, zucchini, onion, olives and tomatoes with a few tablespoons olive oil, Herbs de Provence and plenty of salt and pepper. Use your hands to massage the oil and spices into the vegetables. Spread out on sheet pan and bake about 35-45 minutes.
3. Cook pasta in plenty of salted, boiling water. Drain and toss with vegetables and additional extra-virgin olive oil if desired. Serve with plenty of grated cheese.
*Or an Italian seasoning mix