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Balsamic Roasted Veggie and White Bean Pasta

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One bite of this Pasta and Beans recipe with Balsamic Roasted Veggies and you’ll want to make it all summer long!

One bite of this Pasta and Beans recipe with Balsamic Roasted Veggies and you'll want to make it all summer long!
Balsamic Roasted Veggies and Pasta

It’s made with roasted zucchini, yellow squash, zucchini, cherry tomatoes, red onion, mushrooms, peppers, and broccoli then tossed with beans and pesto. SO good, and picky husband approved! Pesto not your thing? Try this Summer Macaroni Salad instead! I also love this Summer Cavatelli with Corn, Tomatoes and Zucchini dish!

Veggies on a sheet pan.

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.

How To Make Pasta and Beans

White beans and pasta in a bowl.

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

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Balsamic Roasted Veggie and White Bean Pasta

5 from 50 votes
8
Cals:380
Protein:17
Carbs:56
Fat:12
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!
Course: Dinner
Cuisine: American
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!
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Yield: 6 servings
Serving Size: 1 1/2 cups

Ingredients

For balsamic vegetables:

  • 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

For pasta:

  • 1/3 cup Delallo pesto or homemade skinny Basil Pesto
  • ½ pound Delallo fusilli gluten-free or whole wheat
  • 1 15-ounce can cannellini beans, drained and rinsed
  • ¼ cup freshly grated parmesan cheese
  • 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 (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.

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 380 kcal, Carbohydrates: 56 g, Protein: 17 g, Fat: 12 g, Saturated Fat: 1.5 g, Cholesterol: 4 mg, Sodium: 353 mg, Fiber: 7 g, Sugar: 8 g

Categories:

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.

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143 comments on “Balsamic Roasted Veggie and White Bean Pasta”

  1. Oh gosh! This was so very delicious! Made it with the Skinny Basil Pesto. Such a lovely summery dish packed with flavour and colour. 

  2. Avatar photo
    Willow Woodall

    This was just delicious! I didn’t change anything except the shape of the noodle and I will definitely make this again. I thought the amount of veggies just seemed over the top, but the proportions end up being just right. 

    1. I thought the same about the vegetables and almost cut it back, but you are right it was the perfect proportions.

  3. This is outstanding! So much flavor! Even my carnivore husband loved it. I did add the red pepper flakes and a little balsamic at the end And topped with shaved Parmesan.  Thank you!

  4. I love this recipe!! It’s amazing!! Any way to get the carbs, proteins and fats for just the veggies? 

  5. Made this today and ate it hot for lunch, will save it and try it cold too. Absolutely loved it, really tasty and filled me up. 

    Question – would I be able to freeze this too ?? 

    1. Avatar photo
      Debra Channon

      You’re gonna want lots more! I made this yesterday just for me, & I doubled it! It’s so good hot or cold!
      Great recipe even just for the veggies!

  6. I’ve been making this recipe for years now and it is by far one of my favorite skinnytaste recipes. I love all of the veggies and it’s particularly good paired with the skinny basil pesto! This time I substituted the fusilli for a bag of Trader Joe’s cauliflower gnocchi (baked in the oven at 425 for 20 mins after veggies are complete, tossed halfway through) and it was fantastic. I recommend this recipe to everyone and will make it for more years to come!

  7. I substituted chickpea pasta (trying to increase my protein) and a couple of items for convenience. Super easy to put together. Toughest part was cutting up the veggies.

  8. I just made this recipe today for the three of us thinking to leave leftover for Monday lunch; we ate the whole thing with beef eye round steak. So delicious, will be on our favorites from now on. Thank you!

  9. Can I use a bottled balsamic dressing? 
    What can I sub for Dijon mustard ? 
    I’m so excited to make this salad and share with my co workers- some are vegan & others are WW members. I’m just looking for a delicious summer salad. I sure it will be tasty with winter veg too! 

  10. Avatar photo
    Andrea Arnold

    This tastes delicious! I love all the veggies and have made it more than once. Then again, I have never really has a bad recipe off this site yet.

  11. This was absolutely delicious. I will make it all the time. My children loved it also and so did my 2.5 yr old granddaughter. Great dish. 

  12. This recipe is very easy & delicious. Puts a nice spin in the ever-so boring  Pasta Salad. I roasted the veggies on parchment paper. Easy clean-up too! 

  13. Absolutely love this dish! But why say cooking spray when parchment paper is used??? First time I made it, it nearly burned using cooking spray.

  14. This recipe is so unbelievably satisfying yet guilt free! I found it a few months ago, it’s been in our rotation since. Easy to switch up the vegetables & use tomato based pesto too. 
    Five stars!