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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. A winner for sure! In our home, we like to count the colors of veggies we have in our meal and this recipe definitely includes a little bit of everything. I made it it per the directions with no alterations and I can’t think of anything I would change. Awesome meatless choice.

  2. I made your instant pot risotto with garlic shrimp last night, which was delicious, and this pasta and veggie dish tonight. It was amazing! I don’t even like bell peppers but gobbled them up here. I made a few changes because I forgot to buy a red onion and wanted to use the whole 12 oz box of pasta. I served this with toasted bread to dip in olive oil and dukkah mix on the side and paired it with some white wine. It felt like spring in Tuscany 🙂

  3. Amazing recipe and the smell of those vegetables roasting with the garlic, balsamic and Dijon- wow! Highly recommend making this dish but  on a busy night you could even just make the roasted veg with the marinade and stop there. SO good!

  4. Hi, this looks fantastic!  I read reviews (balsamic veggies and white bean with pasta) and nobody seems to have made this without the pasta.  Can this be done? Do I need to make any other changes?  I would still add the pesto.Thank you!

  5. Avatar photo
    Brandy Luther

    We love this one!  Even my five year old (minus the broccoli that is always a small pile). We do the same with doubling all the spices except the olive oil!  

  6. Few things we changed:

    1) doubled up on dressing in step 3
    2) turned down the oven to 410 and cut it 3 minutes early because the broccoli was burning
    3) Had trouble finding Fusilli so we changed it with rainbow rotini

    We ended up having two trays of veggies, so maybe we’re just using too much. Great recipe

  7. Avatar photo
    Cynthia Henrickson

    Delicious! Omg MAKE THIS. The subs I made were to use chickpea pasta (Bananza) because that’s what I had on hand, yellow onion because the red ones at the store looked terrible, and I omitted the beans because my husband isn’t a fan. I also didn’t use the extra balsamic drizzle or red pepper flakes at the end, and I added cracked black pepper. I think a little extra cheese made have made its way in there too somehow 😉 
    I plan to serve it along side chicken, or add some tuna, and make it a complete meal. 
    This recipe will be part of my summer rotation. I want to try subbing other veggies in there like asparagus and eggplant. 

  8. We’re not big pesto fans – the basil is too intense. Would something else work or the pesto be toned down? 

    1. There’s a delicious recipe for ‘Double Broccoli Quinoa’ on 101 Cookbooks.com that uses a portion of the broccoli to make pesto. It’s a favorite and pairs easily with this amazing pasta recipe!

  9. Amazing!   This meal is now on the top of my favorites!!  LOVE LOVE LOVE it!!!    As far as points, I put into the WW Recipe Builder and come up with 10 points.  Point gobblers were olive oil (4 1/2 Tbls – 19), pasta (24) and grated Parmesan (1 cup – 14 pts).   Note: Parmesan and olive oil include the Skinny Basil Pesto points).  

  10. I absolutely LOVED this recipe. It is so flavorful, I ate 2 bowls for dinner. My husband even had a bowl for breakfast!