Zucchini Fennel White Bean Pasta Food

BRAISED FENNEL WITH WHITE BEAN PURéE

Steps:

• Prepare the bean purée: Add the beans, 2 1/2 cups Parmesan broth, garlic, salt and white pepper to a small saucepan and bring to a boil. Reduce to an active simmer and cook 20 minutes, until there is only about 1/4 inch of broth covering the beans. Let cool slightly, then transfer to a blender and purée until smooth, creamy and spoonable. Set aside and cover to keep warm.
• Prepare the braised fennel: Slice the fennel in half lengthwise, and cut each half lengthwise into 3 equal wedges. Add 2 tablespoons olive oil and the butter to a large skillet over medium-high heat. When the butter is melted, add the fennel wedges in a single layer, cut-side down. Sear until golden brown, about 5 minutes. Flip and cook on the opposite cut side for 3 to 5 minutes. (If your fennel doesn't all fit in the pan, cook the remaining pieces with the shallots in the next step. Do not crowd the pan.) Transfer the cooked fennel to a plate.
• Add the remaining 1 tablespoon olive oil and cook the shallots on their flat side for 2 minutes. Flip and cook for another 2 to 3 minutes until they have a nice sear. Lower the heat if it starts to smoke.
• Return the fennel to the pan, season with kosher salt, sage and red-pepper flakes. Add 1 cup Parmesan broth, cover and reduce the heat to medium. Cook for 10 minutes, stirring once or twice and being sure to scrape the bottom of the pan, until the vegetables are just tender but cooked through. Remove from heat and stir in lemon juice.
• Divide the bean purée among shallow bowls, spreading it in an even layer, and season with another crack of white pepper. Top with braised vegetables and spoon the sauce over top. Garnish with tender fennel fronds and serve.

WHITE BEAN ZUCCHINI PASTA

Steps:

• Start your water for the pasta. Add the olive oil to a saucepan (or wok) and preheat to medium-low heat.
• Place the zucchini and garlic in the preheated pan. Constantly stir the zucchini and garlic so nothing sticks or burns.
• When the water is boiling, add the pasta and cook according to the box instructions.
• Once the zucchini has become soft and semi-translucent, lower the heat to simmer and add the white beans and fresh basil. Note: You only want to heat up the white beans. If you leave them on the burner too long they will absorb all the oil and make the mixture dry.
• When the pasta is done, drain and put it on a plate. Mix the zucchini / white bean mixture with the pasta. Add the lemon juice and mix thoroughly.
• Serve with parmesan cheese and salt and pepper to taste. Enjoy!

ZUCCHINI, FENNEL & WHITE BEAN PASTA

Steps:

• Preheat oven to 400F.
• Cut fennel in half lengthwise, then into 1/2" thick wedges. Quarter zucchini lengthwise. Toss veggies with 1 T oil & salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft & beginning to brown - about 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Add pasta and cook until tender, 8-10 minutes.
• Heat remaining 2 T oil in a large skillet over medium heat. Add garlic and cook, stirring for 30 seconds. Remove from heat.
• When vegetables are cool enough to handle, coarsely chop. Add veggies, beans and water to the pan with the garlic and cook over med-low heat.
• Drain the pasta and immediately add it to the pan. Toss well and add tomatoes, cheese and mint. Stir until just armed through. Season with pepper.