Vegetable Shell Pasta with Olives, Roasted Fennel and Onion

Vegetable Shell Pasta with Olives, Roasted Fennel and Onion


(0 votes) 0 0

Serve this pasta recipe to the entire family!

Shared by

Time needed

20 min preparation + 90 min cooking

Serving Size / Yield

8 servings


  • 1 pkg. Eden Organic Vegetable Shells
  • 1 fennel bulb, sliced into half moons
  • 1 lg. 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 C. pitted Kalamata olives, sliced
  • 1/2 C. fresh herbs, chopped (basil, dill or parsley)
  • Dressing:
  • 1/3 C. Eden Selected Extra Virgin Olive Oil
  • 1/3 C. Eden Red Wine Vinegar
  • 2 Tbs. fresh squeezed lemon juice
  • 1/8 tsp. freshly ground black pepper
  • 1/2 tsp. Eden Sea Salt

Our Readers Also Loved


Heat oven to 425 degrees. 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

This recipe provided was by Eden Foods. For more information about Eden Foods pasta, click here!

Around The Web