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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


  • 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


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

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Recipe Rating


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!