ROASTED SQUASH AND TOMATOES
Steps:
- Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.
PASTA WITH ROASTED FENNEL AND TOMATOES
As the fennel and tomatoes roast, their juices mingle to create a luscious sauce. Finocchiona, salami flavored with fennel seeds (finocchio is Italian for fennel), reinforces the fennel flavor of the dish. Look for it in the deli or cheese section of your market.
Provided by Martha Holmberg
Categories Main Course
Yield 4
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and heat to 425°F.
- Toss the fennel with the oil in a 9×13-inch baking dish or similar. Season generously with salt and pepper. Drizzle with about 2 Tbs. water, and roast, uncovered, until the fennel is soft and starting to brown at the edges, 30 to 40 minutes. At least twice during roasting, stir and toss the fennel to promote even cooking. Scoot the fennel over to one half of the baking dish, and add the tomatoes to the empty space. Season with salt and pepper. Continue roasting, with an occasional stir, until the tomatoes have collapsed and the juices look bubbly and slightly reduced, another 15 to 20 minutes.
- Meanwhile, bring a large pot of well-salted water to a boil. cook the pasta according to package directions until al dente. When the pasta is done, scoop out 1 cup of the cooking water, and then drain.
- In a large bowl, toss the pasta with the fennel-tomato mixture, mozzarella, peppers, salami, and parsley. Add the cheese and 1/4 cup of the cooking water, and toss well, adding more water as needed until the pasta is very lightly cloaked in a lush sauce and the mozzarella is starting to melt. Season to taste with salt and pepper, and serve with additional grated pecorino, if you like.
Nutrition Facts : ServingSize 4, Calories 470 kcal, Fat 170 kcal, SaturatedFat 7 g, TransFat 19 g, Carbohydrate 57 g, Sugar 9 g, Fiber 8 g, Protein 19 g, Cholesterol 35 mg, Sodium 1030 mg, UnsaturatedFat 10 g
ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
PASTA WITH WINTER SQUASH AND TOMATOES
If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think that's a good thing. Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone. That's what bread is for.
Provided by Mark Bittman
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
- When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 821 milligrams, Sugar 9 grams
ROASTED TOMATOES, SQUASH & FENNEL PASTA SAUCE
Your favourite pasta combined with sweet and tangy flavours of oven baked sauce feat. butternut squash, fennel, and cherry tomatoes, topped with thin shavings of fresh parmesan cheese... Delicious, healthy, and heart-warming; perfect meal to lift your spirits up on a gloomy cold day.
Provided by ivabrknjac
Time 45m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Slice butternut squash into few larger chunks, peel of the thick skin, then chop it into smaller cubes (cca. 1 cm thick). Transfer cubes into a larger bowl.
- Trim and wash fennel, then slice it finely. It is similar to slicing a bell pepper for a stir-fry, only in a bit smaller stripes. When finished, add it to a bowl with sliced squash.
- Turn on the oven to 180° C.
- Coat veggie mix with 1 generous tsp of salt, ½ tsp of ground pepper, cayenne pepper, thyme, lime juice, and 3 tbsps of olive oil. Stir it well in order to combine all ingredients properly. For the best result, I advise you to do this part with the bare hands.
- Once you have it properly mixed and evenly coated, place all in a baking tray. My friendly advice is to use good old baking paper. During the baking process you will have to stir ingredients thoroughly several times, so that way you will save bottom of the tray, and as a bonus, make dishwashing much easier later on.
- Place the tray in the pre-heated oven, and bake veggies uncovered for 15 minutes.
- Meanwhile, start working on the tomato layer. Wash and chop cherry tomatoes finely. Place them in a separate bowl or a larger soup plate, together with juices. Add finely chopped garlic clove, 1 tbsp of olive oil, 1 tsp of salt, ½ tsps of pepper, and finely shredded basil leaves. Stir all well (with spoon or hands).
- Take the roasted vegies tray out of the oven. Uncover, add tomatoes mixture, stir all ingredients together, and continue baking uncovered for another 5 minutes.
- It is time to add final touch to the sauce. Take the tray out, coat the vegie mixture with 3 tbsps of red or white wine, stir it roughly, and place it back to the oven for another 15 minutes (uncovered).
- During this final phase, you can start boiling water for the pasta (don't forget to add 1 tbsp of salt). Cook your favourite pasta according to the package instructions. Keep tiny bit of water during the draining process (2-3 tbsps). Also, make sure you boil pasta in a larger pot as you will need some extra space to combine it with the sauce.
- Baked vegies and pasta are ready? Great, it is time to combine them into a yummy final dish! Place the pot with pasta back on the stove (minimum heat). Add roasted vegie mixture and stir ingredients well. Then add grated parmesan, stir all well again, and in under a minute, put the pot aside.
- Divide pasta mixture between the serving plates, top it up with some extra freshly grated parmesan, and off you go. Bon appetite!
ROASTED TOMATO AND FENNEL SAUCE
This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 3 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.
Nutrition Facts : Calories 86 g, Fat 6 g, Fiber 2 g, Protein 1 g
ROASTED FENNEL TOMATO SAUCE
Roasting the fennel tempers the liquorice-like flavor and enhances the sweetness of this bulbous vegetable. A pinch of peperoncini adds spice. Use a short pasta (rigatoni, fusilli or cavatelli are all good choices). Adapted from a recipe by Blake Royer at Serious Eats, which he adapted from _The Splendid Table's How to Eaty Supper_.
Provided by DrGaellon
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F 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.
- In the meantime, bring a pot of salted water to boil and cook the pasta until al dente. Reserve some pasta cooking water.
- After 15 minutes of roasting, stir the crushed tomatoes into the vegetables, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.
- Reserve 1 cup of the pasta cooking water. Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.
PASTA WITH ROASTED FENNEL AND TOMATOES
Categories Pasta Tomato Vegetable Vegetarian Quick & Easy Dinner Fennel Fall Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. Drizzle with 1 1/2 tablespoons oil. Roast until fennel is light brown and tender, about 45 minutes. Cool. Cut fennel into 1/2-inch pieces.
- Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until onions are tender, about 6 minutes. Add tomatoes with juice, oregano and sugar; bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper.
- Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
- Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and serve.
TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL
Entered for safe-keeping. From First, 1/26/09. Suggested side with Minted Gremolata Halibut, Tea-Scented Orzo, and Feta-Stuffed Cucumber Salad.
Provided by KateL
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees Fahrenheit.
- In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
- Arrange vegetables in single layer on 2 foil-lined baking sheets.
- Top with thyme sprigs.
- Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.
- Arrange vegetables on serving platter.
CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES
A great, healthy alternative to noodles for spaghetti with a little spice!
Provided by Desirae
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h28m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
- Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
- Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 25 g, Cholesterol 60.3 mg, Fat 18 g, Fiber 2 g, Protein 25.8 g, SaturatedFat 3.3 g, Sodium 489 mg, Sugar 3.5 g
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5/5 (1)Category Main CourseCuisine American, ItalianTotal Time 50 mins
- Preheat the oven to 180°C / 350°F. Then, cut the butternut squash into 1 inch thick cubes. The easiest way to do this is to first slice the stem off, then slice lengthways, and scoop out the seeds with a spoon. Next, place the squash halve cut-side face-down and slice horizontally across (~1 inch thick pieces). Now, it's much easier to cut the skin off with your knife, and then into cubes. Add to a lined baking tray.
- Then, pierce the tomatoes with a knife so they don't explode in the oven and add to the same tray. Quarter the onion and add to the tray. Squeeze one lemon over everything followed by the olive oil. Mix well and distribute evenly on the baking tray. Place it in the oven and cook for 40 minutes, stirring half way through.
- About 20 minutes before the oven timer goes off, start boiling the water for the pasta and cook according to its instructions. Don't forget to save the pasta water for later!
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