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 (15 oz) cans cannellini (white kidney) beans
- 2 pints grape tomatoes
- 10 oz rotini pasta
- 2 medium zucchini squash
- black pepper
- extra virgin olive oil
- Italian seasoning
- salt
Directions
- 1
Preheat oven to 450°F.
- 2
Wash and dry the fresh produce.
- 3
Snap (or cut) off woody ends of the asparagus; cut spears into 2-inch pieces. Transfer to a large baking sheet pan.
- 4
Trim and medium dice zucchini; add to the baking sheet with the asparagus.
- 5
Halve tomatoes and add to the baking sheet.
- 6
Drain and rinse beans; add to the baking sheet.
- 7
Drizzle veggies and beans with oil, then season with spices. Stir to coat and spread out in an even layer.
- 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
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
When the veggies and beans are done, carefully transfer them to the pot with the pasta. Add the pesto and stir to combine.
- 11
To serve, divide pasta between plates or bowls and enjoy!