Balsamic Roasted Veggie And White Bean Pasta With Pesto

Ingredients

  • 1/2 lb whole wheat pasta

  • 1 tbsp balsamic vinegar

  • 1 tsp Dijon mustard

  • 2 cloves garlic, crushed

  • 1 tsp dried Italian herbs

  • 1 tsp salt

  • 2 tbsp olive oil

  • 2 cups broccoli

  • 8 oz sliced mushrooms

  • 1 red bell pepper, cut in 1” pieces

  • 1 zucchini, cut

  • 1 yellow squash, cut

  • 1 pint cherry tomatoes, halved

  • 1 red onion, cut into 1” pieces

  • 15 oz can cannellini beans, drained and rinsed

  • 1/4 cup freshly grated Parmesan

  • red pepper flakes

  • 1 cup basil

  • 1 clove garlic

  • 1/4 cup freshly grated Parmesan

  • salt

  • pepper

  • 2.5 tbsp olive oil

Make

  1. Preheat oven to 425F
  2. In large pot of salted water, cook pasta
  3. Whisk together balsamic dressing ingredients (balsamic vinegar - olive oil)
  4. Dress vegetables with mixture, roast on 2 sprayed sheet pans for ~20 min, tossing halfway through
  5. Make pesto by processing ingredients (basil - olive oil) and slowly adding oil
  6. Combine pasta, 1/3 cup pesto, beans, roasted vegetables, and Parmesan. Drizzle with balsamic vinegar and top with red pepper flakes if desired
  7. Serve hot or cold

TIME | 0.75 hours

YIELD | 4 servings

TAGS | Italian, Pasta, Vegetarian

PAIR | Salad

NOTES |

  • Can also just use 1 lb pasta if desired. In this case also double the amount of pesto

  • Could also reserve a bit of pasta water to add at the end

  • Perhaps omit the onion, it is a bit much