Gemelli with Roasted Fennel and Sun-Dried Tomatoes

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 2.3 pounds fennel bulbs 
• 3 ounces feta cheese crumbled
• 3 tablespoons basil fresh chopped
• 0.3 cup parsley fresh chopped
• 0.8 pound gemelli tube-shaped uncooked (short pasta)
• 2 teaspoons lemon rind fresh grated
• 0.5 cup oil-packed sun-dried tomatoes drained
• 2 tablespoons olive oil divided
• 1 teaspoon salt divided

Equipment

• frying pan
• oven
• roasting pan

Directions

1. Preheat oven to 42
2. Trim tough outer leaves from fennel.
3. Cut fennel bulbs in half crosswise; discard cores.
4. Cut into 1/2-inch-thick pieces.
5. Place fennel pieces in a large roasting pan. Coat fennel with cooking spray.
6. Add 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat.
7. Bake at 425 for 20 minutes. Stir fennel; bake an additional 10 minutes or until tender.
8. Cook pasta according to package directions, omitting salt and fat.
9. Drain, reserving 2 tablespoons pasta cooking water. Return pasta to pan.
10. Add reserved pasta cooking water, fennel, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, feta, and remaining ingredients; toss well.