·1 large fennel bulb, trimmed
·2 medium zucchini
·3 tablespoons extra-virgin olive oil, divided
·¼ teaspoon salt
·8 ounces (2 cups) whole-wheat penne or similar short pasta, cooked according to package instructions
·2 cloves garlic, finely chopped
·1 cup cooked cannellini beans
·½ cup water
·2 plum tomatoes, diced
·¾ cup crumbled goat cheese
·¼ cup fresh mint leaves
·Salt and freshly ground pepper, to taste
Preheat oven to 400°F. Cut fennel bulb in half lengthwise, then slice lengthwise into ½-inch-thick wedges. Quarter zucchini lengthwise. Toss fennel and zucchini with 1 tablespoon oil and some salt. Then, arrange in a single layer on a large baking sheet. Roast, turning once, until soft and beginning to brown, about 20 minutes. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, for about 30 seconds. Remove from the heat. Once vegetables are cool enough to handle, coarsely chop. Add vegetables, beans and ½ cup water to the pan with the garlic and place over medium-low heat.. Toss in the cooked pasta and tomatoes; toss until warm. Remove from heat and stir in cheese and mint. Season to taste, then serve and enjoy!
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