Gemelli With Roasted Fennel And Sun-Dried Tomatoes

• 2 large fennel bulbs (about 2 1/4 pounds)
• Cooking spray
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3/4 pound uncooked gemelli (short tube-shaped pasta)
• 3/4 cup (3 ounces) crumbled feta cheese
• 1/2 cup drained oil-packed sun-dried tomatoes
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 2 teaspoons grated fresh lemon rind

1. Preheat oven to 425u0b0.
2. Trim tough outer leaves from fennel. Cut fennel bulbs in half crosswise; discard cores. Cut into 1/2-inch-thick pieces. Place fennel pieces in a large roasting pan. Coat fennel with cooking spray. Add 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat. Bake at 425u0b0 for 20 minutes. Stir fennel; bake an additional 10 minutes or until tender.
3. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons pasta cooking water. Return pasta to pan. 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.

fennel bulbs, cooking spray, olive oil, salt, freshly ground black pepper, gemelli, feta cheese, drained oil, parsley, fresh basil, lemon rind

Taken from www.myrecipes.com/recipe/gemelli-with-roasted-fennel-sun-dried-tomatoes (may not work)