Balsamic Roasted Veggie and White Bean Pasta

• servings: 6 servings
• total time: 35 minutes

Ingredients

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)

1/3 cup Delallo pesto or homemade skinny Basil Pesto

½ pound Delallo fusilli

1 15-ounce can cannellini beans, drained and rinsed

¼ cup freshly grated parmesan cheese

Drizzle balsamic vinegar

Red pepper flakes (for serving, optional)

Directions

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.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 380 kcal
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Cholesterol: 4 mg
• Sodium: 353 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 7 g
• Total Sugars: 8 g
• Protein: 17 g