Fettuccine with Roasted Tomatoes, Asparagus and Fennel

Fresh tasting and colorful, you can have this pasta ready in no time. Roasting gives the vegetables a rich sweet flavor.


1/4 cup olive oil

5 large cloves garlic, chopped

1 pound asparagus, trimmed

1 1/2 pounds plum tomatoes

1 fennel bulb, ends trimmed and cut into 8 wedges


1 pound fettuccine

1/4 cup fresh chives, chopped

salt and pepper to taste

Parmesan cheese, freshly grated

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


Preheat oven to 500°. Line a large baking sheet or broiler pan with foil. Coat with nonstick cooking spray. Mix olive oil and garlic together in a small bowl.
Place asparagus in the center of the baking sheet. Cut tomatoes in half or quarters lengthwise, depending on size of tomatoes. Place around asparagus. Put fennel wedges around tomatoes. Drizzle vegetables with 2 tablespoons of the garlic olive oil and then with 2 tablespoons honey.
Roast for 5 minutes. Remove from oven and gently stir. Drizzle with 2 more tablespoons of the garlic olive oil. Return to oven. Roast 5 more minutes. Remove asparagus to a plate. Continue roasting tomatoes and fennel 5 – 10 more minutes until fennel softens and begins to brown. Meanwhile, cut asparagus into 1 1/2-inch pieces.
Cook pasta according to package directions. Drain, return to pot. Drizzle with remaining garlic olive oil. Add all vegetables including chives. Toss. Season with salt and pepper.
Serve with lots of freshly grated Parmesan cheese.
Serves: 4