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!
For the pasta, I used Delallo’s gluten-free fusilli, the best gluten-free pasta brand out there in my opinion! It has the perfect al dente texture when it’s cooked, it’s so good I use it all the time simply because I like the taste although none of use have issues with gluten. Of course, you could use whole wheat pasta instead if you prefer. Here’s a video to see how easy this is!
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!
For balsamic vegetables:
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 (15-ounce) can cannellini beans, drained and rinsed
¼ cup freshly grated parmesan cheese
Drizzle balsamic vinegar
Red pepper flakes, for serving (optional)
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 (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.
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.
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.
Yield: 6 servings, Serving Size: 1 1/2 cups
Amount Per Serving:
Smart Points: 9
Points +: 9
Total Fat: 12g
Saturated Fat: 1.5g
Disclosure: This post is sponsored by DeLallo. I only share products I use in my own kitchen. Thank you for supporting the brands that I love that make Skinnytaste possible.