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Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, about 2 1/ cups eachJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, about 2 1/ cups each
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 2 1/ cups each
Yield:
4 servings, about 2 1/ cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 large fennel bulb, trimmed2mediumzucchini3 tablespoons extra-virgin olive oil, divided¼teaspoonsalt8 ounces (2 cups) whole-wheat penne or similar short pasta2 cloves garlic, finely chopped1 cup cooked cannellini beans, plus 1/2 cup bean-cooking liquid, pasta-cooking liquid or water (see Tip)2 plum tomatoes, diced3/4 cup crumbled hard, aged goat cheese, or fresh goat cheese¼cupfresh mint leavesFreshly ground pepper to taste
Cook Mode(Keep screen awake)
Ingredients
1 large fennel bulb, trimmed
2mediumzucchini
3 tablespoons extra-virgin olive oil, divided
¼teaspoonsalt
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
¼cupfresh mint leaves
Freshly ground pepper to taste
Directions
Preheat oven to 400 degrees 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.
Tips
Tip: How to Cook a Pot of Beans
Makes about 6 cups.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Originally appeared: EatingWell Magazine, September/October 2009
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Nutrition Facts(per serving)512Calories22gFat61gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
