Lunch · Italian · 15 min
Whole-Wheat Trenette with Braised Fennel, Zucchini, and White Beans
- Calories
- 604
- Protein
- 44g
- Carbs
- 68g
- Fat
- 13g
Ingredients
- 0.8915 cup cannellini beans
- 5.3 oz fennel bulb
- 6.9253 oz zucchini
- 2.4571 oz prosciutto
- 2 clove garlic
- 0.2 tbsp extra-virgin olive oil
- 0.25 tsp black pepper
- 0.25 tsp salt
- 2.3 oz whole-wheat trenette pasta
Method
- 01Bring a large pot of salted water to a boil. Add whole-wheat trenette pasta and cook for 9-10 minutes until al dente.
- 02While pasta cooks, heat extra-virgin olive oil in a wide skillet over medium heat. Add thinly sliced fennel and sliced garlic, sautéing for 5 minutes until soft and fragrant.
- 03Add diced zucchini to the skillet and cook 3-4 minutes until tender-crisp.
- 04Stir in drained white cannellini beans and chopped prosciutto, cooking for 2 minutes to render flavor.
- 05Reserve 1/4 cup of starchy pasta water, then drain trenette.
- 06Add drained pasta and reserved pasta water to the skillet, tossing vigorously over medium heat for 1 minute until sauce emulsifies and coats the pasta. Season with salt and crushed black pepper.
- 07Serve hot garnished with reserved fennel fronds.
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