Braised Fennel, Tomato and Bean Zucchini Pasta
Cannellini beans give this Braised Fennel, Tomato and Bean Zucchini Pasta dish a vegetarian-friendly, hearty protein.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 1 fennel bulb with stalks
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/4 teaspoon red pepper flakes
- 12 grape tomatoes halved
- 1/2 cup cannellini beans
- Salt and pepper to taste
- 3/4 cup vegetable broth low sodium
- 3-4 medium zucchinis spiralized, Blade A
- 1-2 tablespoon grated Parmigiano-reggiano cheese for topping
Chop off the stalks of the fennel so only the bulb is left. Pull off about 1 tablespoon of the fronds (the herb-like strands off the stalks), chop and set aside. Chop off the bottom of the bulb to remove the tough bottom. Spiralize using the Blade A (the blade without the triangles). When done, set aside.
Place a large saucepan over medium-low heat and add in the olive oil. Then, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the fennel and tomatoes, squishing the tomatoes with your hands as you add them to the saucepan.
Season the fennel with salt and pepper, cook for 2 minutes and then add in the vegetable broth. Cover the skillet, lower to a simmer and let cook for 5 minutes. Uncover, add in the beans and cook for another 2-3 minutes or until some of the moisture reduces.
Then, add in the zucchini noodles and toss to combine. Stirring frequently, cook the zucchini noodles for 2-3 minutes or until the noodles soften (they should be about al dente.)
Plate into bowls and top with Parmigiano-reggiano cheese and reserved chopped fennel fronds.
Serving: 1serving | Calories: 144kcal | Carbohydrates: 20g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 388mg | Potassium: 996mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1240IU | Vitamin C: 54mg | Calcium: 114mg | Iron: 2.1mg