Balsamic Roasted Veggie and White Bean Pasta

Name: Balsamic Roasted Veggie and White Bean Pasta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: Cooking spray; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 2 garlic cloves (crushed); 1 teaspoon dried Italian herbs; 1 teaspoon kosher salt; 2 tablespoons olive oil; 2 cups broccoli florets; 8 ounces sliced mushrooms; 1 red bell pepper (seeded and cut into 1” pieces); 1 medium zucchini (cut into 1/4” thick rounds); 1 medium yellow squash ( cut into 1/4” thick rounds); 1 dry pint cherry tomatoes (halved); 1 red onion (cut into 1” pieces); 1/3 cup Delallo pesto or homemade skinny Basil Pesto; ½ pound Delallo fusilli; 1 15-ounce can cannellini beans, drained and rinsed; ¼ cup freshly grated parmesan cheese; Drizzle balsamic vinegar; Red pepper flakes (for serving (optional))

6 steps

Prep:5minCook:30min

One bite of this Balsamic Roasted Veggie and White Bean Pasta and you'll want to make it all summer long! It's LOADED with veggies in every bite and finished with pesto and white beans. Roasted zucchini, yellow squash, zucchini, cherry tomatoes, red onion, mushrooms, peppers, and broccoli – SO good, and picky husband approved!

Updated at: Thu, 17 Aug 2023 00:12:49 GMT

Ingredients

6 servings

For balsamic vegetables

cooking spray

1 tablespoonbalsamic vinegar

1 teaspoondijon mustard

2garlic cloves

crushed

1 teaspoondried italian herbs

1 teaspoonkosher salt

2 tablespoonsolive oil

2 cupsbroccoli florets

8 ouncessliced mushrooms

1red bell pepper

seeded and cut into 1” pieces

1zucchini

medium, cut into 1/4” thick rounds

1yellow squash

medium, cut into 1/4” thick rounds

1 pintcherry tomatoes

halved

1red onion

cut into 1” pieces

For pasta

⅓ cuppesto

or homemade skinny Basil Pesto

0.5 poundfusilli

1 x 15 ouncecannellini beans

can, drained and rinsed

¼ cupparmesan cheese

freshly grated

balsamic vinegar

red pepper flakes

for serving, optional

Instructions

Step 1

Preheat oven to 425 degrees F.

Step 2

Spray 2 sheet pans with cooking spray. Set aside.

Step 3

In a small bowl, whisk together balsamic vinegar, mustard, garlic, Italian herbs, and 1 teaspoon salt. Add 2 tablespoons oil and whisk until emulsified.

Step 4

In a large bowl, add vegetables (from broccoli to onion), and dressing and toss to evenly coat. Spread vegetables out in an even layer onto prepared sheet pans. Roast for 30 minutes, tossing halfway through.

Step 5

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to the package directions, reserving a little water before draining.

Step 6

To assemble: Combine the cooked pasta, pesto and beans adding 2 tablespoons of the reserved water as needed, toss with the roasted veggies, ¼ cup parmesan and toss well to coat. Drizzle with balsamic vinegar and top with red pepper flakes, if using. Serve hot, cold or at room temperature.

View on skinnytaste.com

↑Support creators by visiting their site 😊