Roasted Fennel, Zucchini and Tomato Pasta with Herbs de Provence

1-2 fennel bulbs, cut lengthwise and sliced in 1/4 inch pieces
a few fennel fronds, chopped
2 medium zucchini, cut in 1/3 inch coins
1 yellow onion, cut in 1/3 inch wide slices
1 can black olives, drained
1 pint grape tomatoes
2-3 tablespoons olive oil
2 tablespoons Herbs de Provence* with lavender, crushed between your fingers
sea or kosher salt and fresh black pepper
12 ounces pasta
extra-virgin olive oil, for serving
Parmesan or Romano cheese, fresh grated, for serving

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

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