Braised Fennel Tomato & Bean Zucchini Pasta

I’ve got a special guest post for you today from my friend Ali over at Ali’s sharing her hearty and healthy Braised Fennel, Tomato and Bean Zucchini Pasta with us today!

Braised Fennel, Tomato and Bean Zucchini Pasta - Inspiralized

For the most part, the latter part of winter is spent counting down the days until spring arrives. Once spring arrives, we’re always a little disappointed when we’re not met with blooming daffodils and warmer temperatures. Is it me, or did this winter last a long time?

This doesn’t mean that we can’t ease our way into the warmer spring and summer months with some fresher produce. By mixing winter and summer vegetables, we get a spring dish! Today, we’re doing just that – with zucchini and fennel!


Before I get to the recipe, let me tell you that I use zucchini all year round. Why? Well, I’m Ali, the blogger over at My food blog is dedicated to cooking with spiralized veggies (noodles made out of vegetables using a spiralizer.) Needless to say, I spiralize a lot. My favorite veggie? Zucchini!

Braised Fennel, Tomato and Bean Zucchini Pasta - Inspiralized

However, accepting that it’s not exactly a springy 65 degrees outside everyday (yet!), I’ve transformed a summery zucchini noodle dish into a spring one by using fennel, a popular winter vegetable.

Summer veggie + Winter veggie = Spring dish!

This dish is jam-packed with flavor without the heavy calories and carbs that are normally associated with big taste. By braising fennel with garlic, the juices and aromas of the vegetable fill the skillet and create a sauce that pairs perfectly with the tomatoes and zucchini.

The cannellini beans give this pasta dish a vegetarian-friendly, hearty protein. Of course, this filling and nutritious pasta is topped off with a light dusting of parmigiano-reggiano cheese, which gives it that rich and luxurious final taste.

Braised Fennel, Tomato and Bean Zucchini Pasta - Inspiralized

If you don’t have a spiralizer and want to make this recipe now, you can use a vegetable peeler to mimic the wide noodles. To learn everything you need to know about spiralizing vegetables and all of the healthy meals you can make, visit my blog

And don’t worry, true spring and summer are just around the corner! I’ll see you there.

Ali Maffucci is the blogger at Inspiralized offers a unique new twist on healthy eating, using a spiralizer to create noodles out of vegetables. The blog features daily recipes and inspirational content dedicated to this culinary concept. Ali is a self-taught cook with a penchant for tasty food and hopes to inspire everyone to spiralize and start eating cleanly and creatively. She currently resides in Jersey City, NJ. You can follow her on Instagram, Twitter, Facebook, Pinterest, Vimeo and YouTube.

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12 comments on “Braised Fennel Tomato & Bean Zucchini Pasta

  1. Christine from Cook the Storyposted April 10, 2014 at 7:15 am Reply

    Love those spiralized veggies!

  2. Shainaposted April 10, 2014 at 12:23 pm Reply

    The zucchini is so pretty all spiralized!

  3. Liz @ The Lemon Bowlposted April 10, 2014 at 2:35 pm Reply

    I am obsessed with my spiralizer!!! Love that you used fennel – I’ve been eating it all the time lately!

  4. Rochelle @ Oh So Sweet Bakerposted April 10, 2014 at 5:57 pm Reply

    I need one of these inspiralizer thingys so I can make veggie ribbons too. Great recipe!

  5. Ashley | Spoonful of Flavorposted April 10, 2014 at 6:45 pm Reply

    I have to admit that I still haven’t used my spiralizer, but I love all of Ali’s recipes! I definitely need to try this one soon!

  6. Marlyposted April 11, 2014 at 6:18 am Reply

    Beautiful recipe!

    Rating: 5
  7. Brenda @ a farmgirl's dabblesposted April 11, 2014 at 8:23 am Reply

    What a gorgeous skillet!!

    Rating: 5
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