Very Fragrant Veggie Pasta and Beans

6 cloves garlic, smashed and peeled
3 sprigs fresh thyme or 1/2 teaspoon dried
4 strips orange rind, 1-inch wide strips peeled without the pith
4 cups cherry tomatoes
6 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon brown sugar
1/4 teaspoon salt
ground black pepper, as desired
2 cups leeks, from 1 large leek, white & pale green part only, cut lengthwise, thoroughly washed then cut across into thin strips
1- 15-ounce can cannellini beans, drained and rinsed or 1 1/2 cups cooked beans
1 tablespoon olive oil
1 medium zucchini, cut lengthwise, then sliced across into 1/8-inch slices
8 ounces ancient grain pasta, gluten free or your favorite pasta
1 cup fresh fresh parsley, chopped
3 cups arugula leaves
1 1/2 cups fresh basil, shredded
1/2 cup slivered almonds, lightly toasted

Preheat the oven to 325 F.
In a large roasting pan (13x9x2) combine the garlic, thyme, orange rind, tomatoes, orange juice, 2 tablespoons of olive oil, sugar, salt and pepper. Roast in the preheated oven for 50 minutes, rotating the pan from time to time. After 50 minutes add the leeks and return to the oven for an additional 10 minutes. Remove thyme sprigs and orange rind. When cooked, stir in the cannellini beans and return to the turned off oven.
In a medium/large nonstick skillet warm the remaining 1 tablespoon of olive oil over medium/high heat. Add zucchini in one layer and saute about 3 minutes a side, or until lightly golden. Add to the roasting pan with tomato mixture, and beans. Keep warm in turned off oven while you cook the pasta according to package directions, drain and add to the ingredients in the roasting pan. Add the parsley. Toss well.
Line a serving platter with arugula and transfer the remaining ingredients in the roasting pan onto the serving platter on top of the arugula. Sprinkle with fresh basil and toasted slivered almonds and serve.
NOTES : This dish is delicious warm or a room temperature. Perfect to take to a pot luck!

Nutrition Information