Pastina with Roasted Tomatoes & Fennel
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Well Seasoned Studio · by Ari Laing★ 5.0 (1)

Pastina with Roasted Tomatoes & Fennel

NUTRITION · PER SERVING45M COOK
CAL 40%·PRO 35%
CARBS 88G44% OF CAL
10G FIBER59G OTHER19G TOTAL SUGAR
FAT 43G48% OF CAL
6G SAT37G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A cozy, brothy pastina with roasted tomatoes and fennel topped with a crunchy walnut-parsley gremolata. Comforting, risotto-like, and perfect for quiet evenings.

mainitalianpastagluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 pints cherry or grape tomatoes
  • 2 medium fennel bulbs, (outer layer removed, then each bulb cut into 6 or 8 wedges, depending on the size)
  • ¼ cup + 2 Tbsp extra virgin olive oil
  • 4 cloves garlic, (smashed)
  • 4 fresh oregano sprigs
  • 1 tsp Kosher salt
  • ¼ tsp crushed red pepper flakes
  • 12 oz pastina
  • 4 cups vegetable broth
  • Pecorino Romano, (for serving)
  • Freshly ground black pepper, (for serving)
  • ¼ cup tightly packed parsley, (finely chopped)
  • ¼ cup toasted walnuts, (finely chopped)
  • 3 sprigs fresh rosemary, (finely chopped)
  • 2 cloves garlic, (grated or chopped)
  • 1 medium lemon, (zested)
  • ¼ tsp Kosher salt
  • ¼ cup extra virgin olive oil
PREP
15M
SODIUM
1682MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.