Written by: Grace Burton, MS, RDN, LDN
This delicious pasta dish is full of fiber, protein, nutrients, and flavor. It is quite versatile, and you can change up the vegetables based on your preferences. This meal can be eaten hot or cold and it makes great leftovers!
Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 6 servings
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 teaspoon dried Italian herbs
Salt to taste
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 ¼” thick rounds
1 medium yellow squash, cut into ¼” thick rounds
1 pint cherry tomatoes, halved
1 red onion, cut into 1” pieces
1/3 cup pesto
½ pound whole wheat pasta
1, 15-ounce can low-sodium cannellini beans, drained and rinsed
¼ cup grated parmesan cheese
- Preheat the oven to 425 degrees Fahrenheit and spray 2 sheet pans with cooking spray. Set aside.
- In a small bowl, whisk together balsamic vinegar, mustard, garlic, Italian herbs, and salt to taste. Add 2 tablespoons oil and whisk until emulsified.
- In a large bowl, add vegetables (from broccoli to onion), 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. Add 2 tablespoons of the reserved water as needed. Toss with the roasted veggies, ¼ cup parmesan, and toss well to coat.
- Drizzle with balsamic vinegar on top if desired.
- Serve hot, cold, or at room temperature.
Serving Size: 1/6 of recipe
Calories: 347, Fat: 12g, Protein: 16g, Carbohydrates: 49g, Fiber: 13g, Sodium: 281mg