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Zucchini, Fennel & White Bean Pasta Recipe


Turn humble pasta and beans gourmet by adding roasted vegetables, fresh mint and tangy, salty aged goat cheese. When making a pasta dish with beans, you can use some of the bean-cooking liquid to give the sauce silky body and help it cling to the pasta. If you’re using canned beans, use some of the pasta-cooking liquid or just water.


1 large fennel bulb, trimmed
2 medium zucchini
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt
8 ounces (2 cups) whole-wheat penne or similar short pasta
2 cloves garlic, finely chopped
1 cup cooked cannellini beans, plus 1/2 cup bean-cooking liquid, pasta-cooking liquid or water (see Tip)
2 plum tomatoes, diced
3/4 cup crumbled hard, aged goat cheese, or fresh goat cheese
1/4 cup fresh mint leaves
Freshly ground pepper to taste



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