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.

READER'S COMMENT:

"Very nice recipe. I was a little concerned that it might be bland since there isn't really any seasoning to speak of except for a little pepper at the end, however it turned out to be quite flavorful and filling. I do not care for goat...

Zucchini, Fennel & White Bean Pasta Recipe

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4 Reviews for Zucchini, Fennel & White Bean Pasta

03/15/2012

Anonymous

Recommends this recipe

Great use of fennel

This is a favorite at our house! I leave out the beans because I dislike them, but make the rest as written. Stirring in the goat cheese on medium heat not only evenly distributes the flavor, but makes everything hold together a little better.

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09/06/2010

ingridmg

Very nice recipe. I was a little concerned that it might be bland since there isn't really any seasoning to speak of except for a little pepper at the end, however it turned out to be quite flavorful and filling. I do not care for goat cheese so I substituted feta instead but otherwise made the recipe as written. I also forgot to save some of the pasta cooking water until most of it was already down the drain but I used the little I did save plus more from the tap and it turned out great.

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08/09/2010

Anonymous

Wow, this recipe is pretty simple but tastes like something you would get in an Italian restaurant. I would cut the fennel smaller next time as it roasted much slower than the zucchini. The goat cheese really pulls all the flavors together. Since I used canned white beans I used the pasta cooking liquid. This will be on my list of favorite pasta dishes.

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07/19/2010

bhuvy

This recipe turned out really well! I made a few edits, including the addition of some celery since I didn't have enough fennel. I also added some veggie broth since I used canned beans and frozen leftover pasta so I didn't have bean or pasta cooking water. I also added some fresh chopped basil and grated pecorino on top since I didn't have mint or goat cheese. It was a hit with some picky eaters and a great way to use some fresh CSA produce! I will definitely be making this recipe again.

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