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Balsamic Roasted Veggie and White Bean Pasta

This Balsamic Roasted Veggie and White Bean Pasta is a vibrant delight! Packed with colorful veggies, creamy beans, and a tangy dressing, it's a weeknight winner.
Prep Time15 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Keyword: Easy, Healthy, Vegetarian
Servings: 4 servings

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic crushed
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 cups broccoli florets
  • 8 ounces sliced mushrooms
  • 1 medium red bell pepper seeded and cut into 1-inch pieces
  • 1 medium zucchini cut into 1/4-inch thick rounds
  • 1 medium yellow squash cut into 1/4-inch thick rounds
  • 1 dry pint cherry tomatoes halved
  • 1 medium red onion cut into 1-inch pieces
  • 1/3 cup DeLallo pesto or homemade skinny basil pesto
  • 8 ounces DeLallo fusilli gluten-free or whole wheat
  • 1 15-ounce can cannellini beans drained and rinsed
  • 1/2 cup freshly grated Parmesan cheese
  • cooking spray
  • red pepper flakes for serving (optional)

Instructions

  • Preheat your oven to 425°F (220°C). This high temperature will help to caramelize the veggies beautifully.
  • In a large mixing bowl, combine the broccoli florets, sliced mushrooms, red bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion.
  • In a small bowl, whisk together the balsamic vinegar, Dijon mustard, crushed garlic, dried Italian herbs, kosher salt, and olive oil. Pour this dressing over the vegetables and toss until all are well coated.
  • Spray the large baking sheet with cooking spray to prevent sticking. Spread the coated vegetables in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
  • While the vegetables are roasting, bring a large pot of salted water to a boil. Add the DeLallo fusilli pasta and cook according to package instructions until al dente. Drain the pasta and return it to the pot.
  • Once the veggies are roasted, add them to the pasta along with the drained cannellini beans and pesto. Gently mix everything together until well combined.
  • Serve the pasta warm, topped with freshly grated Parmesan cheese and a drizzle of balsamic vinegar. Add red pepper flakes for an extra kick, if desired.

Equipment

  • Large baking sheet
  • Large Pot
  • Mixing Bowl
  • Colander
  • Spatula or tongs

Notes

  • Feel free to swap in your favorite vegetables based on what's in season.
  • This dish freezes well; allow to cool completely before storing.
  • Omit the Parmesan cheese for a vegan-friendly version.