Ingredients: (2-3 servings)
- 4 oz whole grain pasta
- One 14 oz can chickpeas, drained and rinsed
- 1 large fennel bulb
- 1 pint cherry tomatoes
- 2 tsp olive oil
- Salt & Pepper to taste
Directions:
- Preheat oven to 375 F
- Boil large pot of water and cook pasta as directed (reserve 1/2 cup pasta water)
Meanwhile
- Slice the fennel
- Toss the sliced fennel and cherry tomatoes with olive oil and S & P
- Bake vegetables for 15 minutes
- Stir vegetables, add chickpeas and continue baking for 8-10 minutes
-Combine cooked vegetables/chickpeas w/cooked drained pasta and add reserved water
- Stir to combine and enjoy!
[...] Roasted Fennel and Tomato Pasta [...]