Radiatore With Roasted Beets, Fennel And Onions
|Diced beets||2 Cup (32 tbs), pared|
|Diced fennel||1 1⁄2 Cup (24 tbs)|
|Diced onions||1 1⁄2 Cup (24 tbs)|
|Canola oil||2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Radiatore||6 Ounce, cooked and drained|
|Extra virgin olive oil/Walnut oil||2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
|Chopped fresh flat leaf parsley||1 Tablespoon|
1. Preheat oven to 350°F. Spray an 11 x 7" baking pan with nonstick cooking spray.
2. Combine beets, fennel, onions, canola oil, fennel seeds, salt and pepper to taste in prepared pan; toss until well mixed. Roast, stirring occasionally, 45 minutes, until vegetables are just tender.
3. Stir pasta into vegetable mixture; add olive oil, Parmesan cheese and parsley; toss to combine.