Zucchini, Fennel & White Bean Pasta |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Eating Well - October 2009 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 fresh mint |
pepper, to taste |
Directions:
1. Preheat oven to 400F.
2. 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.
3. Meanwhile, bring a large pot of water to a boil. Add pasta and cook until tender, 8-10 minutes.
4. Heat remaining 2 T oil in a large skillet over medium heat. Add garlic and cook, stirring for 30 seconds. Remove from heat.
5. 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.
6. 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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