Braised Fennel, Tomato and Bean Zucchini Pasta

gluten freevegetarian

Braised Fennel, Tomato and Bean Zucchini Pasta

Every time I go to make a recipe for the blog, it’s hard not to default to zucchini noodles. They’re just amazing, they really are. I actually just saw that Everyday with Rachael Ray Magazine was touting zucchini for being high in folates, which helps boost metabolism.

I don’t know about y’all, but a higher metabolism sounds like a dream, because I’m still feeling that chocolate bar from a few days ago.

What I’m trying to get to is that this whole winter, I’ve been counting down the days until zucchini is a more seasonally acceptable ingredient.

Braised Fennel, Tomato and Bean Zucchini Pasta

I’ve just got soooo many zucchini recipes pent up, I’m about to explode.

Clearly, I couldn’t wait, because this winter, I’ve been posting up plenty of zucchini noodle recipes. Ya know, like this one, that one and this one.  I apologize for not minimizing my carbon footprint, but when a girl needs her zucchini, she’s gotta get it.

What’s the solution for a fall, winter and spring-friendly zucchini noodle dish? Adding in other seasonal ingredients with the zucchini!

This is basic math: Summer zucchini + Winter veggies = Spring dish!

Braised Fennel, Tomato and Bean Zucchini Pasta

Okay, I was never a good math student, but you get the picture. This recipe calls for fennel, which is a flavorful winter veggie that not only is spiralizable (definitely going to be come a word some day) but has that strong licorice taste that brings us back to winter.

The Italian girl in me is in love with this simple vegetarian zucchini pasta dish. The broth and simmering tomatoes create a subtle sauce for the zucchini pasta and fennel.

Braised Fennel, Tomato and Bean Zucchini Pasta

Fennel’s also a great source of folate, Vitamic C and dietary fiber. With this recipe, we’re boosting our metabolism and tip toeing into summer or, as I like to think, running full speed away from winter.

You can find this recipe over at The Spicy Perspective.

Inspiralized Newsletter

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image.


Sarah says:
Looks good! You don't have the beans listed on the ingredients list, how much do you use?
1/2 cup of cannellini beans!
Nicole says:
How many beans should be included? I couldn't find it!
Thanks for catching that! 1/2 cup of cannellini beans!
Traci B. says:
There are NO BEANS listed in the ingredient much do you usually use????
Valerie says:
This looks fantastic! I must give this recipe a try <3 I'm really into fennel at the moment. xx
I hope you tried it, Valerie!
Krista Bernardone says:
I tried this -- it was wonderful!!
This looks fantastic! I must give this recipe a try:)
Roshani says:
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe

remember a couple weeks ago when I sat in front of this same mirror, tucked my long hair into a sweater and debated whether to chop it all off or not? 💇🏻‍♀️ I think we all know what that decision was 🤪⁣

this is still by far the coziest sweater I own and they sell it in a yellow that's perfect for spring and I'm debating whether or not to get it 😬 I've been in a funk all week and can't seem to shake it. retail therapy moment?!⁣

jokes aside, I need a vacation. more specifically, I need 🍹 on a 🏝... anyone else?  ⁣

actually, I put the @oculus goggles on the other night to go to a virtual beach, and I almost started crying... the sounds of the seagulls, the little turtle crawling on the sand, the bright sun, the sounds of the waves crashing, the white stand, the wind and the palm trees.... I had no idea how therapeutic the ocean and the beach are for me!⁣

I've thought a lot about where our first "trip" will be once it's safe to travel again, and I've decided on a beach resort. will you do something adventurous or something lazy and beachy? #liketkit

making a batch of this VEGAN PUMPKIN SNACKING LOAF today 🍞! I love to have a few mini loafs in the freezer to easily defrost for breakfasts or snacks for the kids, but also for myself - slathered with nut butter and a little sprinkle of hemp seeds 🥜 or some honey, butter and cinnamon for the kids 🍯🧈  ⁣

grab the recipe on the blog! happy monday! 🙌🏼⁣

#Vegan #veganfood #veganfoodshare #whatveganseat #bestofvegan #vegetarian #glutenfree #veg #vegetarianfood #plantbased