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Zucchini, Fennel & White Bean Pasta

1 large fennel bulb, trimmed
2 medium zucchini
3 tablespoons extra-virgin olive oil, divided
¼ 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
¼ cup fresh mint leaves
Freshly ground pepper to taste

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.

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