Ingredients
| 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 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 | |
| For pasta: | ||
| 1⁄3 | cup | Delallo pesto or homemade skinny Basil Pesto |
| 1⁄2 | pound | Delallo fusilli gluten-free or whole wheat |
| 1 | (15-ounce) can | cannellini beans drained and rinsed |
| 1⁄4 | cup | freshly grated parmesan cheese |
| Drizzle balsamic vinegar | ||
| Red pepper flakes for serving (optional) | ||
| Read more at https://www.skinnytaste.com/balsamic-roasted-veggie-and-white-bean-pasta/#h86RLcg5TcUvl4tv.99 |
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