ZUCCHINI, FENNEL & WHITE BEAN PASTA

Zucchini, Fennel & White Bean Pasta image

Provided by TattooedMamaof2

Categories Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 396, Fat 11.5, SaturatedFat 1.6, Sodium 200.2, Carbohydrate 64.2, Fiber 11.4, Sugar 2.7, Protein 15.2