Zucchini Fennel White Bean Pasta Recipes

Steps:

• Preheat oven to 400F.
• Cut fennel in half lengthwise, then into 1/2" thick wedges. Quarter zucchini lengthwise. Toss veggies with 1 T oil & salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft & beginning to brown - about 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Add pasta and cook until tender, 8-10 minutes.
• Heat remaining 2 T oil in a large skillet over medium heat. Add garlic and cook, stirring for 30 seconds. Remove from heat.
• When vegetables are cool enough to handle, coarsely chop. Add veggies, beans and water to the pan with the garlic and cook over med-low heat.
• Drain the pasta and immediately add it to the pan. Toss well and add tomatoes, cheese and mint. Stir until just armed through. Season with pepper.

Steps:

• Start your water for the pasta. Add the olive oil to a saucepan (or wok) and preheat to medium-low heat.
• Place the zucchini and garlic in the preheated pan. Constantly stir the zucchini and garlic so nothing sticks or burns.
• When the water is boiling, add the pasta and cook according to the box instructions.
• Once the zucchini has become soft and semi-translucent, lower the heat to simmer and add the white beans and fresh basil. Note: You only want to heat up the white beans. If you leave them on the burner too long they will absorb all the oil and make the mixture dry.
• When the pasta is done, drain and put it on a plate. Mix the zucchini / white bean mixture with the pasta. Add the lemon juice and mix thoroughly.
• Serve with parmesan cheese and salt and pepper to taste. Enjoy!