Roasted Tomato And Fennel Pasta Salad

1. Preheat the oven to 400°F.

2. Place the fennel and tomatoes on a baking tray and brush with the olive oil, season with freshly ground black pepper.

3. Roast in the oven for 15 mintues or until softened, combine with the olives and pasta put to one side to cool.

4. In a screw top jar combine together the vinegar and garlic olive oil. Combine with the pasta then sprinkle with the dill and serve immediately.

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Nutrient	Quantity
Total fats	41.8507 g
Protein	31.8226 g
Carbohydrates	66.2434 g
Energy	766.0476 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.225 g
Water	315.7559 g
Calcium, Ca	478.6053 mg
Fiber, total dietary	10.5778 g
Fatty acids, total saturated 22:0	0.0348 g
Niacin	0.8086 mg
Vitamin A, RAE	17.198 g
Arginine	0.0834 g
Riboflavin	0.1037 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Sodium, Na	891.4342 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3506 g
Total lipid (fat)	41.8507 g
Manganese, Mn	0.1629 mg
Fructose	2.3616 g
Fatty acids, total saturated 16:0	3.1376 g
Choline, total	36.9143 mg
Sugars, total	11.2477 g
Fatty acids, total saturated 18:0	0.5537 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.0845 mg
Selenium, Se	10.3186 g
Ash	4.9774 g
Fatty acids, total saturated 18:1 undifferentiated	19.9018 g
Phenylalanine	0.0442 g
Copper, Cu	0.2015 mg
Betaine	0.027 mg
Thiamin	0.0956 mg
Retinol	17 g
Methionine	0.0094 g
Iron, Fe	4.9743 mg
Carbohydrate, by difference	66.2434 g
Phosphorus, P	527.7908 mg
Folate, total	9.16 g
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Cholesterol	69.1566 mg
Valine	0.0739 g
Fatty acids, total saturated 18:2 undifferentiated	2.7178 g
Glucose (dextrose)	2.4224 g
Fatty acids, total saturated 14:0	0.0018 g
Zinc, Zn	4.6776 mg
Isoleucine	0.0506 g
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	4.365 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.061 g
Vitamin A, IU	60.1647 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	9.16 g
Vitamin C, total ascorbic acid	1.386 mg
Phytosterols	67.854 mg
Fatty acids, total saturated 20:0	0.1118 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	16.3107 g
Fatty acids, total saturated	11.6729 g
Histidine	0.0211 g
Fatty acids, total monounsaturated	23.7724 g
Threonine	0.038 g
Folate, food	9.16 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	4.1578 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Fatty acids, total trans	0.6804 g
Magnesium, Mg	134.1275 mg
Lysine	0.0685 g
Potassium, K	659.7559 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Penne	12 ounces	428.6443	57.1526	13.6078
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
black pepper	0	0	0	0
dill	1 tablespoon	20.13	3.6412	0.9596
rom tomato	4	50.4333	0	0.2833
black olive	2 ounces	50.4333	0	0.2833
fennel bulb	2	0	0	0
garlic olive oil	6 tablespoons	50.4333	0	0.2833