Zucchini, Fennel & White Bean Pasta
From EatingWell: September/October 2009
Turn humble pasta and beans gourmet by adding roasted vegetables, fresh mint and tangy, salty aged goat cheese. When making a pasta dish with beans, you can use some of the bean-cooking liquid to give the sauce silky body and help it cling to the pasta. If you're using canned beans, use some of the pasta-cooking liquid or just water.
Zucchini, Fennel & White Bean Pasta
From EatingWell: September/October 2009
Turn humble pasta and beans gourmet by adding roasted vegetables, fresh mint and tangy, salty aged goat cheese. When making a pasta dish with beans, you can use some of the bean-cooking liquid to give the sauce silky body and help it cling to the pasta. If you're using canned beans, use some of the pasta-cooking liquid or just water.
Ingredients
- 1 large fennel bulb, trimmed
- 2 medium 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 garlic, finely chopped
- 1 cup cooked cannellini beans, plus 1/2 cup bean-cooking liquid, pasta-cooking liquid or water (see Tip)
- 2 plum tomatoes, diced
- 3/4 cup crumbled hard, aged goat cheese, or fresh goat cheese
- 1/4 cup fresh mint leaves
- Freshly ground pepper to taste
Preparation
- 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.
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