Zucchini, Fennel & White Bean Pasta
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 large fennel bulb, trimmed
- 2 medium zucchini
- 3 tablespoons extra virgin olive oil, divided
- 1⁄4 teaspoon salt
- 8 ounces whole wheat penne
- 2 garlic cloves, minced
- 1 cup cannellini beans, rinsed
- 1⁄2 cup water
- 2 roma tomatoes, diced
- 3⁄4 cup goat cheese
- 1⁄4 cup of fresh mint
- pepper, to taste
directions
- Preheat oven to 400F.
- Cut fennel in half lengthwise, then into 1/2" thick wedges. Quarter zucchini lengthwise. Toss veggies with 1 T oil & salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft & beginning to brown - about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Add pasta and cook until tender, 8-10 minutes.
- Heat remaining 2 T oil in a large skillet over medium heat. Add garlic and cook, stirring for 30 seconds. Remove from heat.
- When vegetables are cool enough to handle, coarsely chop. Add veggies, beans and water to the pan with the garlic and cook over med-low heat.
- Drain the pasta and immediately add it to the pan. Toss well and add tomatoes, cheese and mint. Stir until just armed through. Season with pepper.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!