Fennel, zucchini, white bean, tomato, and goat cheese pasta. All Reviews for Zucchini, Fennel & White Bean Pasta. Used canned beans petite diced tomatoes (no salt added) and parmesan cheese. The goat cheese really pulls all the flavors together.

Toss well and add tomatoes, cheese and mint. Fennel bulb, zucchini, olive oil, salt, pasta, penne, garlic, white beans, italian plum (roma) tomatoes, goat (chevre) cheese, mint leaves, black pepper. Cut fennel bulb in half lengthwise and then slice lengthwise into ½-inch-thick wedges. You can cook Fennel, zucchini, white bean, tomato, and goat cheese pasta using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Fennel, zucchini, white bean, tomato, and goat cheese pasta

Prepare 1 of large fennel bulb, trimmed.
You need 2 of medium zucchini.
You need 3 tablespoons of extra-virgin olive oil, divided.
Prepare 1/4 teaspoon of salt.
Prepare 8 ounces (2 cups) of whole-wheat penne or similar short pasta.
You need 1 cup of cooked cannellini beans.
It's 2 cloves of garlic, finely chopped.
It's 1/2 cup of bean-cooking liquid, pasta-cooking liquid or water (see Step 5).
It's 2 of plum tomatoes, diced.
It's 3/4 cup of crumbled hard, aged goat cheese, or fresh goat cheese.
It's 1/4 cup of fresh mint leaves.
Prepare to taste of Freshly ground pepper.

The zucchini noodles are paired with halved grape tomatoes and yellow corn sautéed with shallots and garlic. Crumbled goat cheese, softened by the heat of the cooked veggies, adds a tangy creaminess to the dish. Finish off this light and refreshing plate of "pasta" with fresh chopped basil. This fresh and filling main dish Grilled Zucchini, White Bean, Tomato and Tortellini Ingredients.

Fennel, zucchini, white bean, tomato, and goat cheese pasta step by step

Preheat oven to 400°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..

Tossing the cooked spaghetti with some of the reserved pasta cooking water and fresh goat cheese produces a light, tangy and luxurious sauce. In a large pot of boiling salted water, cook the spaghetti until it is al dente. Penne with Tomatoes & White Beans. I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist.