Ingredients
Cooking spray
1tbspbalsamic vinegar
1tspdijon mustard
2clovesgarlic,crushed
1tspdried Italian herbs
1tspkosher salt
2tbspolive oil
2cupsbroccoli florets
8ozmushrooms,sliced
1red bell pepper,seeded and cut into 1” pieces
1medium zucchini,cut into ¼” thick rounds
1medium yellow squash,cut into ¼” thick rounds
1pintdry cherry tomatoes,halved
1red onion,cut into 1” pieces
⅓cupDelallo pesto,or homemade skinny Basil Pesto
½lbDelallo fusilli
15ozcannellini beans,(1can), drained and rinsed
¼cupparmesan cheese,freshly grated
Drizzle balsamic vinegar
Red pepper flakes,for serving, optional
Preparation
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, 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.
Combine the cooked pasta, pesto and beans adding 2 tablespoons of the reserved water as needed, toss with the roasted veggies, 1/4 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.
