A Little Time and a Keyboard: Zucchini and White Bean Pasta with Fennel and Mushrooms

Zucchini and White Bean Pasta with Fennel and Mushrooms

Saturday, September 22, 2012

Eating Well is another great recipe source for me. Recently, I tried their Zucchini, Fennel & White Bean Pasta recipe. I could tell just by reading it that I would like it. But, that's just it--like it, not love it. I tweaked it a little bit before tasting it. It still has a ways to go and is a little bland but is a solid dish and will be better with a little more adjusting.

Here is what I did:


1 medium zucchini
1/2 fennel bulb
1 handful baby bella mushrooms
1 1/2 Tbsp olive oil
5-6 oz whole grain penne pasta
2 cloves garlic
1 can white beans, drained
2 vine ripe tomatoes, chopped
2 oz fresh goat cheese
2 tsps dried mint leaves
ground black pepper


First, I preheated the oven to 400 degrees. Then, I cut the fennel into 4 wedges. Next, I cut the zucchini in half lengthwise. I cut each half into thirds lengthwise so that I had 6 wedges. I tossed the zucchini and fennel in about 1/2 Tbsp olive oil and placed them on a baking sheet in a single layer. I put them in the oven and roasted them for 20 minutes. I turned them over at the 10 minute mark. I also tossed the mushrooms with a tiny bit of oil and added them to the baking sheet for the last 5-6 minutes of roasting. When you take the veggies out, they will be just starting to turn a little golden.

While the veggies were in the oven, I made the pasta. I also rinsed the beans. When I drained the pasta, I reserved 1/2 of the cooking liquid for later.

After removing the veggies from the oven, I let them cool until the point I could coarsely chop them. Next, I heated the remaining Tbsp of olive oil in a skillet. Then, I added the garlic (minced) and stirred for about 30 seconds. After, I added the veggies, beans, pasta, and reserved liquid to the pan. I mixed the ingredients together until about evenly distributed. Then, I added the tomatoes (chopped) until just warm. Next, I removed the skillet from the heat and mixed in the mint and goat cheese.

My husband and I both seasoned our dishes with ground black pepper individually, to taste.

This is a good, warm fall dish. With a little improvement in the seasoning department, it will be great!

Post a Comment