Basil Pesto Pasta with Beans, Roasted Asparagus, Zucchini & Tomato

Basil Pesto Pasta with Beans, Roasted Asparagus, Zucchini & Tomato

Add this healthy, 30 minute recipe to your personalized meal plan from Mealime

Ingredients

  • 1 small bunch asparagus
  • ½ cup basil pesto
  • 2 cans cannellini beans

    15 oz

  • 2 pints grape tomatoes
  • 10 oz rotini pasta
  • 2 medium zucchini squash
  • black pepper
  • extra virgin olive oil
  • Italian seasoning
  • salt

Directions

  1. 1

    Preheat oven to 450°F.

  2. 2

    Wash and dry the fresh produce.

  3. 3

    Snap (or cut) off woody ends of the asparagus; cut spears into 2-inch pieces. Transfer to a large baking sheet pan.

  4. 4

    Trim and medium dice zucchini; add to the baking sheet with the asparagus.

  5. 5

    Halve tomatoes and add to the baking sheet.

  6. 6

    Drain and rinse beans; add to the baking sheet.

  7. 7

    Drizzle veggies and beans with oil, then season with spices. Stir to coat and spread out in an even layer.

  8. 8

    Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until beans are warmed through and veggies are fork-tender, about 15 minutes. Remove from oven.

  9. 9

    Meanwhile, fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain and return to the pot. Cover and set aside to keep warm.

  10. 10

    When the veggies and beans are done, carefully transfer them to the pot with the pasta. Add the pesto and stir to combine.

  11. 11

    To serve, divide pasta between plates or bowls and enjoy!

Basil Pesto Pasta with Beans, Roasted Asparagus, Zucchini & Tomato

Basil Pesto Pasta with Beans, Roasted Asparagus, Zucchini & Tomato

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About this Recipe

Craving a vibrant, healthy meal that's ready in just 30 minutes? This Basil Pesto Pasta with Beans, Roasted Asparagus, Zucchini & Tomato delivers a fresh, satisfying dinner perfect for any weeknight.

This recipe shines by combining tender pasta with the bright flavors of basil pesto and hearty cannellini beans, all complemented by sweet roasted grape tomatoes, asparagus, and zucchini. It's a remarkably balanced dish that utilizes simple, wholesome ingredients for maximum flavor with minimal effort, making it a healthy addition to your personalized meal plan.

Prepare for a harmonious blend of textures and tastes. You'll enjoy al dente rotini pasta coated in aromatic basil pesto, providing a herbaceous base. Sweet, slightly caramelized roasted grape tomatoes burst with flavor, perfectly balancing the earthy notes of tender roasted asparagus and zucchini. The cannellini beans add a creamy texture and satisfying heartiness, making this a complete and wholesome meal. It's a fresh, flavorful, and incredibly satisfying pasta dish that feels both comforting and light.

While this recipe is wonderful as written, you can easily adapt it to your pantry. Consider using another short pasta shape like penne or fusilli if rotini isn't available. If cannellini beans are hard to find, other white beans, such as great northern beans, make a suitable substitute. Feel free to adjust the amount of basil pesto to your preference for a stronger or milder flavor, and remember that a dash more extra virgin olive oil can always bring everything together beautifully.

This delightful pesto pasta is ideal for a quick and healthy weeknight dinner or a light lunch. Serve it simply in a bowl, perhaps with a sprinkle of freshly ground black pepper or a touch more Italian seasoning for an aromatic finish. It's a complete meal on its own, vibrant enough for a spring or summer gathering.

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