Name: Balsamic Roasted Veggie and White Bean Pasta Recipe
Prep time: 5 min
Cook time: 30 min
Yield: 6
Ingredients: For Balsamic Vegetables:; Cooking spray; 1 tbsp balsamic vinegar; 1 tsp dijon mustard; 2 cloves garlic; 1 tsp dried Italian herbs; 1 tsp kosher salt; 2 tbsp olive oil; 2 cups broccoli florets; 8 oz mushrooms; 1 red bell pepper; 1 medium zucchini; 1 medium yellow squash; 1 pint dry cherry tomatoes; 1 red onion; For Pasta:; ⅓ cup Delallo pesto; ½ lb Delallo fusilli; 15 oz cannellini beans; ¼ cup parmesan cheese; Drizzle balsamic vinegar; red pepper flakes

Balsamic Roasted Veggie and White Bean Pasta Recipe

How To Make Balsamic Roasted Veggie and White Bean Pasta

It’s one of those rare times when we make a pasta dish drizzled with some thick green pesto sauce and combined balsamic roasted veggies.

Preparation: 5 minutes

Cooking: 30 minutes

Total: 35 minutes

Serves:

Ingredients

For Balsamic Vegetables:

Cooking spray
1tbspbalsamic vinegar
1tspdijon mustard
2clovesgarlic,crushed
1tspdried Italian herbs
1tspkosher salt
2tbspolive oil
2cupsbroccoli florets
8ozmushrooms,sliced
1red bell pepper,seeded and cut into 1” pieces
1medium zucchini,cut into ¼” thick rounds
1medium yellow squash,cut into ¼” thick rounds
1pintdry cherry tomatoes,halved
1red onion,cut into 1” pieces

For Pasta:

⅓cupDelallo pesto,or homemade skinny Basil Pesto
½lbDelallo fusilli
15ozcannellini beans,(1can), drained and rinsed
¼cupparmesan cheese,freshly grated
Drizzle balsamic vinegar
Red pepper flakes,for serving, optional

Instructions

Preheat oven to 425 degrees F.
Spray 2 sheet pans with cooking spray. Set aside.
In a small bowl, whisk together balsamic vinegar, mustard, garlic, Italian herbs, and 1 teaspoon salt.
Add 2 tablespoons oil and whisk until emulsified.
In a large bowl, add vegetables, 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.
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.
Combine the cooked pasta, pesto and beans adding 2 tablespoons of the reserved water as needed, toss with the roasted veggies, 1/4 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.