Step-by-Step Guide to Make Speedy Fennel, zucchini, white bean, tomato, and goat cheese pasta

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to make a special dish, Easiest Way to Make Super Quick Homemade Fennel, zucchini, white bean, tomato, and goat cheese pasta. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Fennel, zucchini, white bean, tomato, and goat cheese pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fennel, zucchini, white bean, tomato, and goat cheese pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook Fennel, zucchini, white bean, tomato, and goat cheese pasta using 12 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Fennel, zucchini, white bean, tomato, and goat cheese pasta:

1. 1 large fennel bulb, trimmed
2. 2 medium zucchini
3. 3 tablespoons extra-virgin olive oil, divided
4. 1/4 teaspoon salt
5. 8 ounces (2 cups) whole-wheat penne or similar short pasta
6. 1 cup cooked cannellini beans
7. 2 cloves garlic, finely chopped
8. 1/2 cup bean-cooking liquid, pasta-cooking liquid or water (see Step 5)
9. 2 plum tomatoes, diced
10. 3/4 cup crumbled hard, aged goat cheese, or fresh goat cheese
11. 1/4 cup fresh mint leaves
12. to taste Freshly ground pepper

Instructions to make to make Fennel, zucchini, white bean, tomato, and goat cheese pasta

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

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