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Fennel, zucchini, white bean, tomato, and goat cheese pasta
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A picture of Fennel, zucchini, white bean, tomato, and goat cheese pasta.

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

David DiPaola
David DiPaola @cook_5136264

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

David DiPaola
David DiPaola @cook_5136264
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Ingredients

  1. 1large fennel bulb, trimmed
  2. 2medium zucchini
  3. 3 tablespoonsextra-virgin olive oil, divided
  4. 1/4 teaspoonsalt
  5. 8 ounces (2 cups)whole-wheat penne or similar short pasta
  6. 1 cupcooked cannellini beans
  7. 2 clovesgarlic, finely chopped
  8. 1/2 cupbean-cooking liquid, pasta-cooking liquid or water (see Step 5)
  9. 2plum tomatoes, diced
  10. 3/4 cupcrumbled hard, aged goat cheese, or fresh goat cheese
  11. 1/4 cupfresh mint leaves
  12. to tasteFreshly ground pepper
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Steps

  1. 1

    Preheat oven to 400°F.

  2. 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. 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. 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. 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.

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David DiPaola
David DiPaola @cook_5136264
on July 25, 2016 22:23

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