Balsamic Roasted Veggie and White Bean Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with roasted vegetables, white beans, basil pesto, and a balsamic glaze. Loaded with colorful veggies and protein, it's a satisfying vegetarian main that's light yet filling.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 611mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 617mg
- Calcium
- 124mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.