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Barilla Veggie Spaghetti with Roasted Fennel and Cauliflower

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Barilla Veggie Spaghetti with Roasted Fennel and Cauliflower
40 minutes


Main course

Ingredients for 4 people

1 box Barilla Veggie Spaghetti
4 tablespoons extra virgin olive oil divided
1 head fennel cut julienne style
2 cups small cauliflower florets
Salt and black pepper to taste
1 clove garlic chopped
2 tablespoons fennel fronds chopped
½ cup pecorino cheese shredded

Preparation 15 minutes preparation + 25 minutes cooking
1. BRING a large pot of water to a boil

2. PREHEAT oven to 400˚ F

3. In separate bowls toss fennel and cauliflower in olive oil and season with salt and pepper

4. PLACE flat on sheet trays and roast until slightly browned, remove from oven and set aside; about15 minutes

5. MEANWHILE, in separate skillet sauté garlic in olive oil until slightly yellow in color; add roasted veggies and sauté for 1 minute

6. COOK pasta according to package directions, drain and toss with sauce

7. STIR in fennel fronds and cheese

8. TOSS to combine and serve