Vegetable Shell Pasta with Olives, Roasted Fennel and Onion

Serves: 8 | Prep Time: 0:20 | Total Time: 1:50


1 package Eden Organic Vegetable Shells
1 fennel bulb, sliced into half moons
1 large onion, sliced into half moons
2 garlic cloves, unpeeled
2 tsp Eden Selected Extra Virgin Olive Oil
1 14 1/2 oz can Eden Diced Tomatoes, drained
3/4 cup pitted Kalamata olives, sliced
1/2 cup fresh herbs, chopped (basil, dill or parsley)

1/3 cup Eden Selected Extra Virgin Olive Oil
1/3 cup Eden Red Wine Vinegar
2 TBSP fresh squeezed lemon juice
1/8 tsp freshly ground black pepper
1/2 tsp Eden Sea Salt


Heat oven to 425° F. Cook pasta according to package directions. Drain, rinse and set aside. Toss fennel, onion and whole garlic with 2 teaspoons olive oil. Spread on a cookie sheet and roast in oven until tender, 20 to 30 minutes, set aside. In a bowl whisk together oil, vinegar and lemon juice. Squeeze roasted garlic out of its peel, dice and whisk into dressing. In a bowl toss onion, fennel, and tomatoes with pasta. Add olives, herbs and dressing. Toss, cover and refrigerate for 1 hour. Season to taste with salt and pepper.


Per Serving: 287 Calories, 13g Fat (39% calories from fat), 7g Protein, 38g Carbohydrate, 5g Fiber, 0mg Cholesterol, 246mg Sodium

© 2013 Eden Foods, Inc.