This is my favorite way to use up all those veggies in the fridge that need to be eaten before its too late. Because stir fry gets old. And just like stir fry, this recipe is so flexible. Add whatever veggies you have. Use whatever beans you have. Use whatever kind of pasta you have.
I have been trying to increase our family’s rotation of meat-free meals, as JR is still a vegetarian (on most days–he cannot say no to bacon). So I have been making more an effort to buy more variety of vegetables. And I really want the kids to have more than just one veggie a week. So I find myself leaving the store with about 5 different kinds of veggies, if not more. But, the boys and Eloise only eat so much. When you have a head of broccoli and cauliflower, it can be tough to eat everything before it starts to turn.
This is a great recipe to get all those vegetables into the mix. The pesto balsamic mix really elevates the dish and is a unique way to change up spaghetti and sauce.
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup broccoli, cut
- 1 cup cauliflower, cut
- 1 cup mushrooms, sliced
- 1 red bell pepper, cubed
- 1 zucchini, cut into coins
- 1yellow squash, cut into coins
- 1 cup cherry tomatoes, halved
- 1 red onion, large slices
- 1 package pasta, rotini is my fave for this
- 1/2-1/3 cup pesto
- 1 can cannelloni beans, drained (15 oz can)
- 1/4 cup Parmesan cheese
- Preheat over to 425 degrees
- Whisk together the balsamic vinegar, mustard, garlic, basil, parsley, rosemary, oregano, salt, and olive oil into a small bowl.
- Place all veggies into a large bowl and mix sauce over veggies until it is well-mixed. Spread veggies over baking pan and roast for 30 minutes (or until soft).
- While veggies roast, cook pasta.
- Once veggies are cooled, combine pasta, veggies, beans, and cheese. Drizzle a bit of balsamic vinegar on top.
Source: Skinny Taste