Zucchini, Fennel & White Bean Pasta
Roasted vegetables, fresh mint, and tangy goat cheese add a gourmet touch to whole-wheat pasta and fiber-full beans. Great for the body, healthful fiber also satisfies hunger. A tasty, complete meal.
Makes 4 servings, 2 1/4 cups each
Active time: 40 minutes
Total time: 40 minutes
- 1 large organic fennel bulb, trimmed
- 2 medium organic zucchini
- 3 tablespoons extra virgin olive oil, divided
- 1/4 teaspoon salt
- 8 ounces (2 cups) whole-wheat penne or similar short pasta
- 2 cloves organic garlic, finely chopped
- 1 cup cooked cannellini beans, plus 1/2 cup bean-cooking liquid, pasta-cooking liquid or water (see Tip)
- 2 organic plum tomatoes, diced
- 3/4 cup crumbled hard, aged organic goat cheese, or fresh goat cheese
- 1/4 cup fresh mint leaves
- Freshly ground pepper to taste
- Preheat oven to 400°F.
- Cut fennel bulb in half lengthwise and then slice lengthwise into 1/2-inch-thick wedges. Quarter zucchini lengthwise. Toss the fennel and zucchini with 1 tablespoon oil and salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft and beginning to brown, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions.
- Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Remove from the heat.
- When the vegetables are cool enough to handle, coarsely chop. Add the vegetables, beans and bean-cooking liquid (or other liquid) to the pan with the garlic and place over medium-low heat. Drain the pasta and immediately add it to the pan. Toss thoroughly and add tomatoes; toss until just warm. Remove from the heat and stir in cheese and mint. Season with pepper.
Servings: 4, Amount Per Serving: 515 Calories; 22 g Fat; 7 g Sat; 11 g Mono; 22 mg Cholesterol; 63 g Carbohydrates; 20 g Protein; 12 g Fiber; 350 mg Sodium; 990 mg Potassium