Zucchini, Fennel, goat cheese and Fresh Mint Pasta

By á-829

Ingredients

• 1 large fennel bulb
• 2 medium zucchini
• 3 Tbl EVOO
• 1/4 tsp salt
• 8 onces penne or short pasta (whole wheat)
• 2 cloves of garlic, chopped
• 2 plum tomoates
• 3/4 cup crumbled hard aged goat cheese (or fresh goat cheese)
• 1/4 cup mint leaves

Preparation

Step 1

Preheat oven to 400. Cut bulb in half lengthwise and then slice inot 1/2 inch thikc wedges. Quarter zucchini lenthwise. toss the fennel and zucchine with 1 tbl oil and sale. Arrange in a layer on large baking sheet. Roast, turning once, about 20 minutes. Menawhile, bring a large pot of water to boil. Add pasta and cook.
Heat remainign 2 Tbl oil in large skillet over medium heat. Add garlic and cook, stirring for 30 seconds. Remove from heat.
When the vegetables have cooled slighlty, coarsley chop. Add the veggies to the pan with garlic and a little pasta water. Drain the pasta and add to the pan. Toss then add the tomoatoes and toss until warm. Remove from heat and stir in Cheese and Mint.