Instructions: 6 SERVINGS DAIRY-FREE

Escarole and fennel give this pasta dish a rustic, earthy flavor. If escarole is not available, use spinach or broccoli raab.

Bring large pot of salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain, rinse under cold running water and drain well. Set aside.

In large pot, heat oil over medium-high heat. Add garlic, onion, red pepper, fennel, zucchini and oregano and cook, stirring often, about 2 minutes. Add tomato and cook 1 minute. Add beans, pasta, escarole and broth and cook until vegetables are tender and escarole wilts, about 4 minutes. Season with salt and pepper and serve.

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