Balsamic Roasted Veggie and White Bean Pasta
Ingredients
Balsamic Vegetables
-
1
tablespoon
balsamic vinegar
-
1
teaspoon
Dijon mustard
-
2
cloves
garlic
-
1
teaspoon
dried Italian herbs
-
1
teaspoon
kosher salt
-
2
tablespoons
olive oil
-
2
cups
broccoli florets
-
8
ounces
sliced mushrooms
-
1
medium
red bell pepper
-
1
medium
zucchini
-
1
medium
yellow squash
-
1
dry pint
cherry tomatoes
-
1
medium
red onion
Pasta
-
⅓
cup
Delallo pesto
-
½
pound
Delallo fusilli
-
1
15-ounce can
cannellini beans
-
¼
cup
freshly grated parmesan cheese
-
to taste
balsamic vinegar
-
to taste
red pepper flakes
Instructions
- Preheat the oven to 425°F.
- Prepare two sheet pans with cooking spray.
- In a small bowl, whisk together balsamic vinegar, mustard, garlic, Italian herbs, and salt. Add olive oil and whisk until emulsified.
- In a large bowl, combine the vegetables and the dressing, tossing to coat.
- Spread the vegetables evenly on the prepared sheet pans and roast for 30 minutes, tossing halfway through.
- While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package directions, reserving some cooking water before draining.
- In a large bowl, combine the cooked pasta, pesto, and beans, adding reserved water as needed.
- Toss with the roasted vegetables and parmesan cheese, then drizzle with balsamic vinegar and add red pepper flakes if desired.
- Serve hot, cold, or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
380
Total fat
12g
Total carbohydrates
56g
Total protein
17g
Sodium
353mg
Cholesterol
4mg
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