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Capellini With Roasted Vegetables

Nutrition per serving    (USDA % daily values)
CAL
354
FAT
14%
CHOL
21%
SOD
4%

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Ingredients for 4 servings

1/4 teaspoon dry whole oregano

1 (8-ounce) bag cippolini onions, peeled, diced

1 large fennel bulb

4 teaspoons romano cheese (optional)

2 teaspoons extra virgin olive oil

10 whole garlic cloves, peeled, split in half

8 ounces capellini pasta

1 cup red wine

Pinch crushed red chili flakes

3 large roma tomatoes, cut in 1/2 inch pieces

Freshly ground black pepper to taste

1/2 teaspoon arrowroot

1 tablespoon balsamic vinegar

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