Home Recipe Dinner Recipes White Bean Vegetable Penne

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

White Bean Vegetable Penne

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

Preparation Time
About 10 minutes
Cook Time
About 30 minutes


  1. 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.

  2. 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.

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

Nutritional Information

Serving Size: 2 1/4 cups

Amount Per Serving:
  • Calories 515
  • Total Fat 22 g
  • Total Carbohydrate 63 g
  • Protein 20 g
  • Cholesterol 22 mg
  • Sodium 350 mg
  • Fiber 12 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Pastas and Pizzas

Recipe Ethnicity: Italian

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

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