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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)

  • Dressing
  • 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.