by Ashley Hassett
Fresh mint and cheese make this healthy pasta dish delicious! Plus it contains almost half the daily recommended value of Vitamin C and Calcium, which is great for protecting the immune system and helping to support strong bone health. Each serving also contains 12g of fiber. Fiber is great for regulating the digestive system and helping to control blood sugar levels. It also helps you feel full longer. Go ahead and dig in!
Makes: 4 servings, about 2 ¼ cup each
Total Time: 40 minutes
- 1 large fennel bulb, trimmed
- 2 medium zucchini
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon salt
- 8 ounces (2 cups) whole-wheat penne or similar short pasta
- 2 cloves garlic, finely chopped
- 1 cup cooked cannellini beans, plus 1/2 cup bean-cooking liquid, pasta-cooking liquid or water
- 2 plum tomatoes, diced
- 3/4 cup crumbled hard, aged goat cheese, or fresh goat cheese
- 1/4 cup fresh mint leaves
- Freshly ground pepper to taste
- 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.
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