White Bean Vegetable Penne -

White Bean Vegetable Penne

(1 large) fennel bulb, trimmed and cut into 1/2 in. thick wedges
(2 medium) zucchini, quartered lengthwise
(3 Tbsp.) extra-virgin olive oil, divided
(1/4 tsp.) salt
(8 oz.) whole-wheat penne
(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 or fresh goat cheese
(1/4 cup) fresh mint leaves
Freshly ground pepper to taste

Dinner

Roasted fennel and zucchini tossed with whole-wheat penne, white beans and goat cheese.

About 10 minutes

About 30 minutes

1Preheat oven to 400°F. On a large baking sheet, toss fennel and zucchini with 1 Tbsp. oil and salt. Spread into a single layer and roast 20 minutes, turning once. When cool, chop vegetables.

2Fill a large pot with 2 quarts water and place over High heat. When boiling, add pasta and cook 8-10 minutes, or follow cooking times on package. Drain.

3Place a large skillet over medium heat. Add 2 Tbsp. oil. When hot, add garlic and stir 30 seconds. Reduce heat to medium-low.
4Add vegetables, beans, cooking liquid and pasta to pan. Toss, add tomatoes, cheese, mint and pepper, stir to combine and serve.

Serving Size: 2 1/4 cups

Amount Per Serving:

Recipe Category: Dinner

Recipe Subcategory: Pastas and Pizzas

Recipe Ethnicity: Italian

Dietetic Info:

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.