Yesterday I shared an indulgent dinner and today I share a recipe that is LOADED with veggies. In fact, you’ll feel good eating this dinner and serving it to your family.
Dinner starts by roasted all of the vegetables including broccoli, sliced mushrooms, red bell pepper, zucchini, squash, cherry tomatoes and red onion.
The veggies were tossed with a mixture of balsamic vinegar, Dijon mustard, dried herbs, garlic, salt and EVOO before roasting at 425 degrees for 30 minutes. While the veggies were cooking I went ahead and brought my pasta water to a boil so that it was ready when I needed it. No one has time to watch a pot of water come to a boil. I also prepped a batch of skinny pesto.
When the veggies were almost done cooking, I tossed the pasta into the boiling water and let it cook until al dente (about 9 minutes for gluten-free pasta).
As soon as the pasta was perfectly cooked, it was drained and then mixed with the white beans, pesto and parmesan before adding all the yummy veggies.
To serve, I sprinkled a little bit of crushed red pepper flakes over my portion.
Another successful dinner loaded with veggies from the garden.
Not only is this a great dinner option but it’s perfect to make ahead and have for quick lunches throughout the week. The portion size is large and the recipe makes a TON of food.