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
Preparation
Cook fettuccini in large saucepan as directed on package. Drain; cover to keep warm.
Meanwhile, chop reserved fennel leaves to measure 2 tablespoons; set aside.
Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add fennel; cook and stir 3 to 4 minutes or until crisp-tender. Add chopped fennel leaves, tomatoes, olives, salt and pepper; cook 1 to 2 minutes or until thoroughly heated.
Add cooked fettuccini; toss gently to mix. Sprinkle with cheese. If desired, garnish with additional fennel leaves.
