QUICK ALFREDO PASTA WITH ROASTED FENNEL

INGREDIENTS

2 shallots, sliced (or 1/cup yellow onion, sliced)
1-2 large fennel bulbs, thinly sliced
Salt and pepper to taste

Ingredients
8 oz. pasta such as Farfalle, fettuccine or linquine.
2 T. olive oil 
3⁄4 c. evaporated skim milk 
1⁄3 c. Parmesan cheese
1⁄4 c. sliced green onion 
1⁄2 t. dried basil 
1⁄4 t. garlic powder 
1⁄8 t. pepper

Toss sliced fennel and shallots in 1 T olive oil and season with pepper.  Place on pan and roast for approx 40 minutes, flipping halfway through.  Cook pasta according to package directions. Drain; immediately return to pan. Add olive oil; toss to coat. Add milk, cheese, onion, basil, garlic powder, and pepper. Cook over medium-high heat until bubbly, stirring constantly.  Sprinkle with fresh basil.  Serve immediately, with roasted fennel on the side.  Yield: 6 servings.