Balsamic Roasted Vegetable Pasta



For balsamic vegetables

  • Cooking spray
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, crushed
  • 1 teaspoon dried Italian herbs
  • 2 tablespoons olive oil
  • 2 cups broccoli florets
  • 8 ounces sliced mushrooms
  • 1 red bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 dry pint cherry tomatoes, halved
  • 1 red onion, sliced

For pasta

  • ¼ cup Delallo pesto
  • ½ pound pasta, gluten-free or whole wheat
  • 115-ounce can cannellini beans, drained and rinsed
  • ¼ cup freshly grated parmesan cheese
  • Drizzle balsamic vinegar
  • Red pepper flakes, for serving


  1. Preheat oven to 425 degrees F.
  2. Spray 2 sheet pans with cooking spray. Set aside.
  3. In a small bowl, whisk together balsamic vinegar, mustard, garlic, Italian herbs, and 1 teaspoon salt. Add 2 tablespoons oil and whisk.
  4. 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.
  5. 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.
  6. Combine the cooked pasta, pesto and beans adding 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 and top with red pepper flakes.


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