Zucchini, Fennel & White Bean Pasta

Ingredients

• 1 large fennel bulb, trimmed
• 2 medium zucchini
• 3 tablespoons extra virgin olive oil, divided
• 1/4 teaspoon salt
• 8 ounces whole wheat penne
• 2 garlic cloves, minced
• 1 cup cannellini beans, rinsed
• 1/2 cup water
• 2 roma tomatoes, diced
• 3/4 cup goat cheese
• 1/4 cup fresh mint
• pepper, to taste

Directions

1. 1

   Preheat oven to 400F.

2. 2

   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.

3. 3

   Meanwhile, bring a large pot of water to a boil. Add pasta and cook until tender, 8-10 minutes.

4. 4

   Heat remaining 2 T oil in a large skillet over medium heat. Add garlic and cook, stirring for 30 seconds. Remove from heat.

5. 5

   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.

6. 6

   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.