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Zucchini, Fennel & White Bean Pasta Recipe

Zucchini, Fennel & White Bean Pasta Recipe

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Ingredients:

Serving

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	522.83 Kcal (2189 kJ)
Calories from fat	253.98 Kcal
		% Daily Value*
Total Fat	28.22g	43%
Cholesterol	46.58mg	16%
Sodium	399.6mg	17%
Potassium	452.64mg	10%
Total Carbs	44.87g	15%
Sugars	2.97g	12%
Dietary Fiber	9.96g	40%
Protein	22.94g	46%
Vitamin C	18.1mg	30%
Vitamin A	0.7mg	25%
Iron	92mg	511%
Calcium	489.1mg	49%

Amount Per 100 g
Calories	167.25 Kcal (700 kJ)
Calories from fat	81.25 Kcal
		% Daily Value*
Total Fat	9.03g	43%
Cholesterol	14.9mg	16%
Sodium	127.83mg	17%
Potassium	144.8mg	10%
Total Carbs	14.35g	15%
Sugars	0.95g	12%
Dietary Fiber	3.19g	40%
Protein	7.34g	46%
Vitamin C	5.8mg	30%
Vitamin A	0.2mg	25%
Iron	29.4mg	511%
Calcium	156.5mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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