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Pasta with Roasted Fennel and Carrots

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Pasta with Roasted Fennel and Carrots

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: carrots, dairy free, fennel, pasta, roasted, vegetarian
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 332kcal

Ingredients

  • 7 medium carrot
  • 1 medium fennel
  • 3/4 medium onion, red
  • 1 medium lemon
  • 4 tablespoon olive oil
  • 1 1/4 teaspoon coriander
  • 3/4 teaspoon cumin, ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 4 ounce linguine pasta, dry
  • 1/4 cup chopped basil, fresh

Serve With

  • 2 cup strawberries

Instructions

  • Preheat oven to 375°F. Line a baking dish (8×10 or larger) with foil; set aside.
  • Peel carrots and cut into quarters, lengthwise. Cut fennel and onion into 1/2 inch wedges.Thinly slice lemon. Add veggies and lemon slices to a mixing bowl.
  • Whisk together oil, coriander, cumin, salt, and pepper in a small bowl and then drizzle over carrot mixture. Toss to coat evenly and then pour into prepared baking dish. Roast in oven for 40-50 minutes until tender, stirring occasionally.
  • While veggies are roasting, prepare pasta as directed on package. Drain, then toss with a small amount of oil to prevent from sticking together while veggies continue to roast. Roughly chop basil.
  • Toss veggies with cooked pasta and basil; serve with sliced strawberries on the side.
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Nutrition

Calories: 332kcal | Carbohydrates: 47g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 401mg | Fiber: 9g | Sugar: 14g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating




1 Comments

5 stars
This was delicious! I used whole grain linguine to add protein and doubled the amount of pasta because 4 ounces didn’t seem like it would be enough for all the veggies. This made it the perfect amount for a family of four. Thanks for the recipe!