Skinnytaste

Balsamic Roasted Veggie and White Bean Pasta

Name: Balsamic Roasted Veggie and White Bean Pasta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 teaspoon dried Italian herbs; Cooking spray; 2 tablespoons olive oil; 8 ounces sliced mushrooms; 1 red bell pepper, seeded and cut into 1” pieces; 1 medium zucchini, cut into 1/4” thick rounds; 1 dry pint cherry tomatoes, halved; ¼ cup freshly grated parmesan cheese; Red pepper flakes, for serving (optional); 1 teaspoon Dijon mustard; 2 cups broccoli florets; 1/3 cup Delallo pesto or homemade skinny Basil Pesto; 1 medium yellow squash, cut into 1/4” thick rounds; 1 tablespoon balsamic vinegar; 1 teaspoon kosher salt; ½ pound Delallo fusilli, gluten-free or whole wheat; 1 red onion, cut into 1” pieces; 1 (15-ounce) can cannellini beans, drained and rinsed; 2 garlic cloves, crushed; Drizzle balsamic vinegar

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,...

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13,601



1,487

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35 min

TOTAL TIME

374

CALORIES

$2.27

PER SERVING