Roasted Tomatoes and Fennel with Fettucine
Slimming Eats Recipe
Extra Easy - 2 syns and 1 HEa per serving
Green – 2 syns and 1 HEa per serving
- 160g of fettucine pasta
- 1 fennel bulb, sliced
- 350g of cherry tomatoes
- 3 cloves of garlic
- mixed Italian herbs
- 2 teaspoons of olive oil (4 syns)
- 60g of parmesan
- Fresh Italian parsley
Preheat oven to 200c of 400f (gas mark 6)
Place tomatoes, fennel and garlic in an ovenproof dish.
Add a sprinkling of the mixed Italian herbs and drizzle with the olive oil, mix to coat.
Add to oven and roast until softened and slightly caramelized. Approx 45 mins.
Add fettucine pasta to a saucepan of boiling hot salted water and cook until al dente.
Add the pasta to the tomatoes and fennel and toss to coat.
Stir in the parmesan and divide among two plates, top with some fresh Italian parsley.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information: