Zucchini, Fennel & Bean Pasta

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 large fennel bulb, trimmed
• 2 medium zucchini
• 3 tablespoons extra virgin olive oil, divided
• 1/4 teaspoon salt
• 8 ounces whole wheat penne
• 2 garlic cloves, minced
• 1 cup cannellini beans, rinsed
• 1/2 cup water
• 2 roma tomatoes, diced
• 3/4 cup goat cheese
• 1/4 cup fresh mint
• pepper, to taste

Recipe

• 1 preheat oven to 400f.
• 2 cut fennel in half lengthwise, then into 1/2" thick wedges. quarter zucchini lengthwise. toss veggies with 1 t oil & salt. arrange in a single layer on a large baking sheet. roast, turning once, until soft & beginning to brown - about 20 minutes.
• 3 meanwhile, bring a large pot of water to a boil. add pasta and cook until tender, 8-10 minutes.
• 4 heat remaining 2 t oil in a large skillet over medium heat. add garlic and cook, stirring for 30 seconds. remove from heat.
• 5 when vegetables are cool enough to handle, coarsely chop. add veggies, beans and water to the pan with the garlic and cook over med-low heat.
• 6 drain the pasta and immediately add it to the pan. toss well and add tomatoes, cheese and mint. stir until just armed through. season with pepper.