Fennel, Zucchini and White Bean Pasta Recipe

Name: Fennel, Zucchini and White Bean Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fennel bulb trimmed; 2 medium zucchini; 3 tablespoons olive oil divided; 1/4 teaspoon salt or more to taste; 2 cups pasta, penne prefer whole wheat, 8 ounces; 3 cloves garlic minced; 1 cup white beans cooked, plus 1/2 cup water; 2 each italian plum (roma) tomatoes diced; 1/2 cup goat (chevre) cheese crumbled; 4 tablespoons mint leaves fresh; black pepper prefer freshly ground

Servings: persons

1 large fennel bulb trimmed
2 medium zucchini
3 tablespoons olive oil divided
1/4 teaspoon salt or more to taste
2 cups pasta, penne prefer whole wheat, 8 ounces
3 cloves garlic minced
1 cup white beans cooked, plus 1/2 cup water
2 each italian plum (roma) tomatoes diced
1/2 cup goat (chevre) cheese crumbled
4 tablespoons mint leaves fresh
black pepper prefer freshly ground

1
Preheat oven to 400F.
2
Cut fennel bulb in half lengthwise and then slice lengthwise into 1/2-inch-thick wedges.
3
Quarter zucchini lengthwise.
4
Toss the fennel and zucchini with 1 tablespoon oil and 1/4 teaspoon salt.
5
Set in a single layer on a large baking sheet.
6
Roast, turning once, until soft and beginning to brown, about 20 minutes.
7
Meanwhile, bring a large pot of water to a boil.
8
Add pasta, cook until just tender, 8 to 10 minutes or according to package directions.
9
Heat the remaining 2 tablespoons oil in a large skillet over medium heat.
10
Add garlic and cook, stirring, for 30 seconds.
11
Remove from the heat.
12
When the vegetables are cool enough to handle, coarsely chop.
13
Stir in the vegetables, beans and water to the pan with the garlic and place over medium-low heat.
14
Drain the pasta and immediately add it to the pan.
15
Toss thoroughly and stir in the tomatoes, toss until just warm.
16
Remove from the heat and add cheese and mint, mix well
17
Season with pepper to taste.
18
Serve warm.

704

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large fennel bulb trimmed, 2 medium zucchini, 3 tablespoons olive oil divided, 1/4 teaspoon salt or more to taste, and more.

Yes, Fennel, Zucchini and White Bean Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel, Zucchini and White Bean Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions