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Balsamic Roasted Veggies and White Bean Pasta
Ingredients
  • subheading: For balsamic vegetables:
  • 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 ¼” thick rounds
  • 1 medium yellow squash,  cut into ¼” thick rounds
  • 1 dry pint cherry tomatoes, halved
  • 1 red onion, cut into 1” pieces
  • subheading: For pasta:
  • ⅓ cup Delallo pesto or homemade skinny Basil Pesto
  • ½ pound Delallo fusilli, gluten-free or whole wheat
  • 1 15-ounce can cannellini beans, drained and rinsed
  • ¼ cup freshly grated parmesan cheese
  • Drizzle balsamic vinegar
  • Red pepper flakes, for serving (optional)
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