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Pasta with Roasted Fennel and Carrots

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

Serve With

Instructions

  • Preheat oven to 375°F. Line a baking dish (8x10 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.

Nutrition

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