Roasted Tomatoes and Fennel with Fettucine
Serves 2
  • 150g .5.5oz of fettucine pasta
  • 1 fennel bulb, sliced
  • 350g/12.5oz of cherry tomatoes
  • 3 cloves of garlic
  • mixed Italian herbs
  • 2 teaspoons of olive oil (4 syns)
  • 60g/2oz of parmesan (2xHEa's)
  • Fresh Italian parsley
  1. Preheat oven to 200c of 400f (gas mark 6)
  2. Place tomatoes, fennel and garlic in an ovenproof dish.
  3. Add a sprinkling of the mixed Italian herbs and drizzle with the olive oil, mix to coat.
  4. Add to oven and roast until softened and slightly caramelized. Approx 45 mins.
  5. Add fettucine pasta to a saucepan of boiling hot salted water and cook until al dente. Reserve a little of the pasta water
  6. Add the pasta, little bit of reserved pasta water to the tomatoes and fennel and toss to coat.
  7. Stir in the parmesan and divide among two plates, top with some fresh Italian parsley.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at