Balsamic Roasted Veggie and White Bean Pasta
Indulging in this Balsamic Roasted Veggie and White Bean Pasta will have you craving it throughout the summer! Each mouthful is packed with a delightful medley of vegetables, all brought together with a luscious pesto and hearty white beans. Enjoy the flavors of roasted zucchini, yellow squash, cherry tomatoes, red onion, mushrooms, bell peppers, and broccoli – it's absolutely delicious and has even won over the most selective eaters!
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Ingredients
- Cooking spray
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 8 ounces sliced mushrooms
- 1 red bell pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 dry pint cherry tomatoes
- 1 red onion
- 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
- 2 garlic cloves
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried Italian herbs
Instructions
- 1
Begin by preheating your oven to 425°F.
- 2
Lightly coat two baking sheets with cooking spray and set them aside for later use.
- 3
In a small mixing bowl, combine balsamic vinegar, mustard, minced garlic, Italian seasoning, and 1 teaspoon of salt. Add 2 tablespoons of oil and whisk the mixture until it becomes well blended.
- 4
In a large mixing bowl, combine the vegetables (from broccoli through to onion) with the dressing, ensuring everything is thoroughly coated. Spread the vegetables evenly across the prepared baking sheets. Roast them in the oven for 30 minutes, stirring halfway through for even cooking.
- 5
While the vegetables are roasting, bring a sizable pot of salted water to a rolling boil. Add the pasta and cook it according to the instructions on the package, remembering to save a bit of the pasta water before draining.
- 6
To put it all together: In a large bowl, mix the cooked pasta, pesto, and beans, incorporating 2 tablespoons of the reserved pasta water as needed for moisture. Gently fold in the roasted vegetables and ¼ cup of parmesan, ensuring everything is well combined. Finish by drizzling with balsamic vinegar and sprinkling with red pepper flakes if desired. This dish can be enjoyed hot, cold, or at room temperature.