Radiatore With Roasted Beets, Fennel And Onions Recipe
Ingredients
| Beets | 2 Cup (16 tbs), pared | |
| Fennel | 1 1/2 Cup (16 tbs), diced | |
| Onions | 1 1/2 Cup (16 tbs), diced | |
| Canola oil | 2 Teaspoon | |
| Fennel seeds | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| 6 ounces radiatore, cooked and drained | ||
| 2 teaspoons extra virgin olive or walnut oil | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Chopped | 1 Tablespoon | |
| Salt | To Taste | |
Directions
1. Preheat oven to 350°F. Spray an 11 x 7" baking pan with nonstick cooking spray.
2. Combine beets, fennel, onions, canola oil, fennel seeds, salt and pepper to taste in prepared pan; toss until well mixed. Roast, stirring occasionally, 45 minutes, until vegetables are just tender.
3. Stir pasta into vegetable mixture; add olive oil, Parmesan cheese and parsley; toss to combine.
2. Combine beets, fennel, onions, canola oil, fennel seeds, salt and pepper to taste in prepared pan; toss until well mixed. Roast, stirring occasionally, 45 minutes, until vegetables are just tender.
3. Stir pasta into vegetable mixture; add olive oil, Parmesan cheese and parsley; toss to combine.
Chef
