Fettuccini with Tomatoes, Olives and Fennel Recipe
Treat your family with this pasta dish that’s made using vegetables - a tasty dinner that’s ready in just 20 minutes.
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Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Skillet
- Grater
- Serving bowl
Ingredients
- 1 (9-oz.) pkg. refrigerated fettuccini
- 1 large fennel bulb, thinly sliced, reserving green leaves
- 2 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- 1/2 cup pitted medium ripe olives, halved
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 oz. (1/2 cup) shredded Parmigiano-Reggiano cheese
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