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Zucchini, Fennel & White Bean Pasta

http://www.eatingwell.com/recipes/zucchini_fennel_bean_pasta.html

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.

4 servings, about 2 1/4 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

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

3 Carbohydrate Serving

Exchanges: 3 starch, 2 vegetable, 1 1/2 medium fat meat, 2 fat

Tips & Notes