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Zucchini, Fennel & White Bean Pasta
Ingredients
  • 1 large fennel bulb, trimmed
  • 2 medium zucchini
  • 3 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon salt
  • 8 ounces (2 cups) whole-wheat penne or similar short pasta
  • 2 cloves garlic, finely chopped
  • 1 cup cooked cannellini beans, plus ½ cup bean-cooking liquid, pasta-cooking liquid or water (see Tip)
  • 2 plum tomatoes, diced
  • ¾ cup crumbled hard, aged goat cheese, or fresh goat cheese
  • ¼ cup fresh mint leaves
  • Freshly ground pepper to taste
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